If you’re looking for a cozy, deeply savory dish that comes together in just one pot, this Mushroom Rice Recipe is about to become your new go-to favorite. Bursting with earthy mushrooms, aromatic herbs, and fluffy rice, it’s the kind of side that’s so satisfying you might just eat it straight from the pan. Whether you’re serving a crowd or simply craving something comforting, this Mushroom Rice Recipe transforms a few everyday ingredients into pure magic with minimal fuss and maximum flavor.

Ingredients You’ll Need

You’ll be amazed by how a simple collection of pantry staples and fresh produce can create such a flavorful result. Each ingredient plays a key role, building layers of taste, texture, and aroma that make this Mushroom Rice Recipe truly shine.

Long-grain white rice: The star of the show, providing a tender, fluffy texture that absorbs all the savory flavors.
Butter or olive oil: Adds richness and helps sauté the veggies to golden perfection.
Onion (finely chopped): Brings sweetness and depth, laying the foundation for the dish’s flavor.
Garlic (minced): Delivers a punch of aromatic warmth that pairs beautifully with mushrooms.
Cremini or white mushrooms (sliced): The heart of the recipe, lending earthy, meaty flavor and a satisfying bite.
Low-sodium chicken or vegetable broth: Infuses the rice with savory taste while keeping things moist and fluffy.
Soy sauce: Adds an umami boost and a hint of color.
Dried thyme: Offers a subtle herbal note that enhances the mushroom’s earthiness.
Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
Chopped fresh parsley (for garnish): A pop of color and freshness to finish each serving beautifully.

How to Make Mushroom Rice Recipe

Step 1: Sauté the Aromatics

Start by heating your butter or olive oil in a medium saucepan set over medium heat. Once it’s shimmering (or melted and starting to foam, if using butter), toss in the finely chopped onion. Cook for 2–3 minutes, stirring occasionally, until the onion softens and turns translucent. This gentle sautéing releases the onion’s natural sweetness and forms the base of flavor for your Mushroom Rice Recipe. Next, add the minced garlic and let it cook for just 30 seconds, until fragrant. Don’t let it brown—just enough to infuse the oil with its goodness.

Step 2: Cook the Mushrooms

Now, pile in your sliced mushrooms. Give them a gentle toss so they’re coated with the buttery, garlicky goodness, then let them cook for 5–6 minutes. You’ll notice the mushrooms release their moisture, shrink down, and start to brown at the edges. That’s where the magic happens! Browning the mushrooms deepens their flavor and gives your Mushroom Rice Recipe its signature umami kick.

Step 3: Toast the Rice

Stir in the uncooked rice and cook it for 1–2 minutes, stirring frequently. This quick step allows the rice grains to toast slightly, adding a subtle nutty flavor and helping them stay fluffy as they cook. It’s a small touch, but it makes a big impact on the final texture.

Step 4: Add Broth and Seasonings

Pour in the chicken or vegetable broth, followed by the soy sauce and dried thyme. Give everything a good stir to combine, scraping up any flavorful bits from the bottom of the pan. The broth will soak into the rice, carrying all those savory, herby flavors with it. Bring the mixture to a gentle boil.

Step 5: Simmer and Rest

Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15–18 minutes. You’ll know it’s ready when the rice is tender and all the liquid has been absorbed. Remove the pan from the heat and let it rest, covered, for 5 minutes. This little pause allows the steam to finish cooking the rice and makes it extra fluffy.

Step 6: Fluff and Finish

Uncover the pan, season your Mushroom Rice Recipe with salt and pepper to taste, and use a fork to gently fluff the rice. Sprinkle over the chopped fresh parsley for a burst of color and freshness. Now you’re ready to serve up a truly irresistible side!

How to Serve Mushroom Rice Recipe

Garnishes

A handful of fresh parsley is classic, but don’t stop there! Try a sprinkle of chives, a dusting of grated Parmesan, or even a drizzle of truffle oil if you’re feeling fancy. These little finishing touches add both visual appeal and extra layers of flavor to your Mushroom Rice Recipe.

Side Dishes

This rice is wonderfully versatile. Serve it alongside roasted chicken, grilled steak, or baked salmon for a complete meal. It’s also fantastic paired with vegetarian mains like stuffed peppers or a hearty lentil stew. The Mushroom Rice Recipe is perfect for soaking up sauces and bringing balance to richer dishes.

Creative Ways to Present

For an elegant touch, mold the rice in a small bowl or ramekin, then invert onto plates for a neat, restaurant-style presentation. You can also scoop the Mushroom Rice Recipe into hollowed-out bell peppers or use it as a filling for baked tomatoes. It’s a fun way to make an everyday side feel extra special!

Make Ahead and Storage

Storing Leftovers

Leftover Mushroom Rice Recipe keeps beautifully in the refrigerator for up to 4 days. Let it cool completely before transferring to an airtight container. This makes it a great option for meal prep or quick weeknight dinners.

Freezing

Yes, you can freeze this rice! Spoon cooled Mushroom Rice Recipe into freezer-safe bags or containers and freeze for up to 2 months. When you’re ready to enjoy it again, just thaw in the refrigerator overnight for best results.

Reheating

To reheat, sprinkle a splash of broth or water over the rice to help restore moisture, then warm gently in the microwave or in a covered skillet over low heat. Stir occasionally to ensure even heating. It will taste nearly as fresh as the day you made it!

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice works well, though you’ll need to increase the cooking time and add a bit more liquid (about 1/2 cup extra broth). The final dish will have a slightly nuttier flavor and chewier texture, but it’s just as delicious.

What mushrooms work best for this recipe?

Cremini and white mushrooms are both fantastic, but feel free to experiment with shiitake, portobello, or a wild mushroom blend for even more depth and variety in your Mushroom Rice Recipe.

Can I make this Mushroom Rice Recipe vegan?

Yes! Simply use olive oil instead of butter and opt for vegetable broth. The recipe remains full of flavor and completely plant-based.

Is this recipe gluten-free?

It can be! Just make sure to use a gluten-free soy sauce or tamari. All other ingredients in the Mushroom Rice Recipe are naturally gluten-free.

Can I double the recipe for a crowd?

Definitely. This Mushroom Rice Recipe scales up beautifully. Just use a larger pot and keep the same proportions for best results, checking the rice for doneness and adjusting the liquid if needed.

Final Thoughts

I can’t wait for you to try this Mushroom Rice Recipe in your own kitchen. It’s one of those rare dishes that’s as easy to whip up on a weeknight as it is impressive enough for guests. Whether you enjoy it as a side or the main event, I hope it finds a happy home in your regular rotation.

Mushroom Rice Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mushroom Rice Recipe is a flavorful and easy-to-make vegetarian side dish featuring tender long-grain white rice cooked with sautéed mushrooms, aromatic onions, garlic, and fresh herbs. Perfect as a comforting accompaniment or a light main, it’s both wholesome and satisfying.

Ingredients

Scale

Rice and Broth

1 cup long-grain white rice
2 cups low-sodium chicken or vegetable broth
1 tablespoon soy sauce
½ teaspoon dried thyme
Salt and pepper to taste

Vegetables and Aromatics

1 small onion, finely chopped
2 cloves garlic, minced
8 oz cremini or white mushrooms, sliced

Fats and Garnish

2 tablespoons butter or olive oil
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Prepare the aromatics: Heat the butter or olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds to release its fragrance.
Sauté the mushrooms: Add the sliced mushrooms to the pan and cook for 5–6 minutes until they release their moisture and begin to brown, enhancing their earthy flavor.
Toast the rice: Stir in the long-grain white rice and cook for 1–2 minutes, allowing the grains to toast slightly, which adds depth to the final dish.
Add liquids and seasoning: Pour in the broth and soy sauce, then add the dried thyme. Stir well to combine all ingredients and bring the mixture to a gentle boil.
Simmer the rice: Reduce the heat to low, cover the pan with a lid, and let it simmer for 15–18 minutes, or until the rice is tender and the liquid is fully absorbed.
Rest and garnish: Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then season with salt and pepper to taste. Garnish with the chopped fresh parsley before serving.

Notes

For extra flavor, use a mix of mushroom varieties such as shiitake or portobello to add depth and variety.
This recipe can be adapted to brown rice—just increase the cooking time to about 40-45 minutes and add slightly more broth.
Serve as a delicious side dish or enjoy as a main course topped with a fried egg or alongside grilled protein for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American