Mushroom Rice

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

rice with mushrooms in stainless pan

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.

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 and have yet to get any complaints.

By changing up the vegetables or the broth and swapping out the seasonings, rice has become a staple on our weeknight table.

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 when needed. A simple Bella or button mushroom is all you need.

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

mushrooms and rice in pan with floral towel

Let’s talk about that savory broth. First, 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 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 rice on wooden spoon

Mushroom Rice Recipe

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

Mushrooms and Rice

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

Mushroom Side Dishes

Mushrooms are such a delicious dish served with about any protein and can often stand alone as the main dish even.

Buttery Garlic Mushrooms are glazed with a dry white wine, and feature aromatic fresh herbs, garlic, with butter. Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

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.

mushroom rice on wooden spoon

Mushroom Rice

Simple and savory Mushroom Rice comes together as the perfect side dish or serves as a meal all on its own.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6

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!
wooden spoon full of rice with mushrooms

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