Mushroom Rice

Simple and savory Mushroom Rice comes together as the perfect side dish or serves as a meal all on its own. If you’re any kind of mushroom lover, you’ll be hard-pressed not to devour this skillet of mushrooms and rice entirely on your own. It’s that good!

Mushroom Rice

We have all reached for that box of seasoned rice to make a quick side dish for dinner or a bed of rice for beef tips and gravy. It is a quick and easy meal. I get it, it just works sometimes.

However, I have discovered that stirring together a batch of this Mushroom Rice is just as easy. Ever since I made this Vegetable Rice Pilaf I have been mixing up just about every combination of vegetables and rice. You’ll want to try this Zucchini Rice too!

By changing up the vegetables or the broth and swapping out the seasonings, rice has become a staple on our weeknight table. Spinach Rice is a simple savory side complimented with onion, garlic, and a hint of lemon and parmesan cheese.

For mushroom rice, you can use any combination of mushrooms or rice that you have on hand. This is perfect for using up what you have on hand and keeping it budget-friendly too. Feel free to get fancier with it, but simple Bella or button mushrooms are all you need.

I like to use regular white rice or jasmine rice for this recipe. Minute rice or quick rice just do not pick up enough of the flavors from the pan and broth.

Mushroom Rice Recipe

You’ll need the following ingredients to make this rice:

• olive oil
• butter
• garlic minced
• rice
• chicken or vegetable stock
• mushrooms sliced thin
• kosher salt 
• freshly ground black pepper 
• fresh Italian parsley

Rice with Mushrooms

Let’s talk a bit more about how we’re going to achieve perfect, savory rice. First, you’ll saute your garlic and mushrooms in melted butter for a few minutes. When the edges start to get crispy, remove the mushrooms from the pan.

Next, deglaze your pan with the broth or stock. Use a metal spatula (I like this one!) to scrape up all those delicious browned bits off the bottom of the pan.

Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes. Add your mushrooms back in and stir. I like to check for seasoning at this point and add any needed salt and pepper.

When cooking with mushrooms it’s important to wait to salt them at the end of the cooking process, as salting too early will pull out moisture and they won’t develop those crispy savory edges.

In addition to that, you’ll use prepared chicken or vegetable stock in this recipe and different stocks and broths can vary in saltiness. You won’t regret waiting until the end to taste test before adding any salt.

Mushroom Side Dishes

Mushrooms are a delicious dish when served with any protein and can often stand alone as the main dish too. Buttery garlic mushrooms are glazed with a dry white wine and feature aromatic fresh herbs, garlic, and butter.

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles. Tender and buttery, sauteed mushrooms and onions are a terrific side dish that adds rich flavor to any main course.

Tender buttered mushrooms are nestled with caramelized onions and feature an almost spicy kick of garlic in this recipe. Seasoned with fresh parsley and basil, these herb-buttered mushrooms are an aromatic feast.

And this easy mushroom stroganoff is hearty enough to be an entire meal on its own or pair it with roasted chicken or meatloaf. I will often serve it with a fresh side salad or with a simple vegetable like roasted carrots or sauteed broccoli.

Mushroom Rice

5 from 1 vote

Simple and savory Mushroom Rice comes together as the perfect side dish or serves as a meal all on its own.

Pin Print Review

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 3 cloves garlic minced
• ▢ 1 cup rice
• ▢ 2 cups chicken or vegetable stock
• ▢ 8 ounces mushrooms sliced thin
• ▢ ¼-½ teaspoon kosher salt adjust to taste
• ▢ ¼-½ teaspoon freshly ground black pepper adjust to taste
• ▢ 2 tablespoons chopped fresh Italian parsley

Instructions

• In a large skillet over medium-high heat, warm the oil and the butter. Add the garlic and the mushrooms. Toss to coat. Cook, stirring occasionally until the mushrooms have softened, about 3 minutes. Increase the heat to high and cook off any liquid, about 2 minutes. Transfer the mushrooms to a plate.
• Return the pan to the stove over medium-high heat and add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat and stir in the mushrooms and taste the rice. Season to taste with salt and pepper. Serve warm.

Notes

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

Nutrition

Calories: 78kcal · Carbohydrates: 7g · Protein: 3g · Fat: 5g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.1g · Cholesterol: 5mg · Sodium: 175mg · Potassium: 210mg · Fiber: 1g · Sugar: 1g · Vitamin A: 254IU · Vitamin C: 4mg · Calcium: 26mg · Iron: 2mg

Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!