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Effortless Mushroom Rice

Featured in: Side Dishes

By firing up mushrooms until they’re golden, you pack loads of flavor into plain rice. Everything gets cooked in a tasty broth, soaking up all that mushroom goodness. The end result? An easy crowd-pleaser that tastes like you made it fancy.

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Twistytaste.com
Updated on Mon, 02 Jun 2025 19:13:59 GMT
Seasoned rice with mushrooms and fresh parsley in a bowl. Pin it
Seasoned rice with mushrooms and fresh parsley in a bowl. | twistytaste.com

I've got a downright cozy dish for you—Mushroom Rice that's major comfort in a bowl. The mushrooms get all caramelized and hang out with rice that's just right. I adore how you can make it the star of dinner or scoop it up alongside something else. Those deep, woodsy flavors from mushrooms can't be beat.

What Makes This Rice Stand Out

You guys, this isn't just another pot of rice. All those rich, mushroomy notes take it up a notch, so it's awesome on its own or perfect next to whatever's coming off the grill. It's one of those go-tos that always comes out just right.

Grab These Ingredients

  • The Main: About a pound and a half mushrooms, pick your favorites.
  • For Cooking: A splash of olive oil and some butter make everything yummy.
  • The Grains: Long grain white rice fluffs up beautifully.
  • The Savory Stuff: A bit of finely chopped onion for a hint of sweet.
  • Extra Flavor: Fresh garlic, minced up small.
  • The Liquid: Use veggie or chicken broth, whichever you have.
  • To Finish: Salt and black pepper as you like.
Brown rice in a bowl piled up with golden mushrooms and a sprinkle of parsley. Pin it
Brown rice in a bowl piled up with golden mushrooms and a sprinkle of parsley. | twistytaste.com

How To Whip Up Your Rice

Toss It Together
Once everything's cooked and fluffy, stir those mushrooms back in, season to your taste, and try fresh herbs if that's your vibe.
Simmer It Low
Add broth next, use your spoon to snag all the tasty bits, pop the lid on, and let rice cook through.
Toasty Grains
Pour in the rice and let it hang out in the pan till it picks up some color.
Add Flavor
Throw in onions and garlic and let them soften up and smell amazing.
Brown Your Mushrooms
Start with mushrooms, cook them in shifts so they get toasty and brown, and stash a handful for the very end.

Winning Tips

Remember not to pack the pan with mushrooms—let them breathe so they brown. Pick a tasty broth, it really brings it all together. Hold some of those golden mushrooms till the finish for big flavor, and always let the rice chill a couple minutes before scooping it up.

Best Things To Eat With It

This goes great with roast chicken, juicy steak, or even Chinese BBQ pork. Love to dip? It's awesome with chimichurri or peppercorn sauce. Want to stay plant-based? It stands up next to roasted veggies or a crisp salad, or just dig in as is.

Brown rice topped with loads of mushrooms and chopped fresh herbs in a white bowl. Pin it
Brown rice topped with loads of mushrooms and chopped fresh herbs in a white bowl. | twistytaste.com

Frequently Asked Questions

→ Why should I cook mushrooms in two rounds?

The first batch keeps its nice color and bite. Throwing them in at the end means they won’t get all soft and mushy.

→ Can I swap in other rice types?

Jasmine or basmati are both solid picks. Skip sushi or sticky rice for this. Brown rice works but you’ll need to use extra water and let it cook longer.

→ Mushrooms soak up all my oil. Why?

Mushrooms act like sponges at first but don’t worry—they’ll let go of the oil soon. Don’t dump in more oil right away. Wait until they cook down.

→ Can I prep this ahead of time?

Totally! Stash it in your fridge—it’ll stay good for days. It also freezes well. You’ll get about 7 cups from one batch.

→ Why is that 10-minute rest important?

This chill time makes the rice come out fluffy. The steam works its magic, and every grain ends up just right.

Effortless Mushroom Rice

Toasty mushrooms and tender rice come together for an earthy bite. Get all that mushroom magic in each spoonful. You’ll love how simple it is.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Side Dishes

Difficulty: Intermediate

Cuisine: Western

Yield: 8 Servings (7 cups)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 2 to 3 tbsp olive oil.
02 2 tbsp (30g) butter.
03 750g mushrooms, cut into slices.
04 2 cloves garlic, chopped finely.
05 1 small onion, diced small.
06 1 1/2 cups white long grain rice.
07 2 1/4 cups of vegetable or chicken broth.
08 1 1/2 to 2 cups sliced green onions.
09 Extra butter if you want.

Instructions

Step 01

Warm 2 tbsp of olive oil. Toss in half the mushrooms and cook for 5 minutes until golden brown. Sprinkle with salt, then remove and set aside.

Step 02

Drizzle in remaining olive oil, toss in butter. Add onions and garlic, stirring for about 30 seconds. Throw in the rest of the mushrooms and cook for 5 minutes till they're browned. Scrape the brown bits on the bottom of the pot.

Step 03

Stir rice into the pot. Pour a bit of broth to deglaze. Once pieces have loosened, add the rest of the broth. Cover the pot, lower the heat, and let it cook 15 minutes, making sure all liquid disappears.

Step 04

Take off heat. Quickly mix in green onions and the earlier mushrooms. Cover the pot again and let it sit 10 minutes. Fluff with a fork before serving. Add butter if you'd like extras!

Notes

  1. Yields 7 cups. Keeps well refrigerated or frozen. Don’t cut mushrooms unusually thin. Work with any type of mushroom. For brown rice, use 2 1/2 cups liquid instead and cook 45 minutes. Let rest 10 minutes to ensure the rice is fluffy.

Tools You'll Need

  • Big pot with a lid.
  • Wooden stirring spoon.
  • Measuring tools for ingredients.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 230
  • Total Fat: 7 g
  • Total Carbohydrate: 36 g
  • Protein: 7 g