Introduction

Mushroom rice is a simple yet flavorful side dish that pairs well with a variety of meals. With sautéed mushrooms and aromatic herbs, this recipe brings comfort and earthiness to your table. It’s easy to make and perfect for weeknight dinners.

A close-up of a white plate full of cooked rice mixed with browned mushroom slices scattered evenly through the rice, both showing a slightly oily texture. Bright green chopped fresh parsley is sprinkled on top, adding a fresh color contrast to the light beige rice and dark brown mushrooms. The plate sits on a white marbled surface with some parsley pieces visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter (or olive oil)
1 medium onion (finely chopped)
3 cloves garlic (minced)
8 ounces (225 g) fresh mushrooms, sliced (white button or cremini)
1 cup (200 g) long-grain white rice, rinsed and drained
2 cups (480 ml) low-sodium chicken or vegetable broth
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon dried thyme (optional)
2 tablespoons fresh parsley (chopped, for garnish)

Instructions

Step 1: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Add the sliced mushrooms to the pan and sauté for 5–6 minutes until they release their moisture and begin to brown.
Step 3: Stir in the rice and cook for 1–2 minutes, allowing it to absorb some of the butter and flavors.
Step 4: Pour in the broth, then season with salt, pepper, and thyme if using. Stir well and bring to a gentle boil.
Step 5: Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Step 6: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped parsley before serving.

Tips & Variations

For a richer flavor, use olive oil infused with garlic instead of butter.
Try adding a splash of white wine when cooking the mushrooms for extra depth.
Swap out the button mushrooms for shiitake or portobello for a meatier texture.
Use vegetable broth to keep this recipe vegetarian or vegan-friendly.
Garnish with grated Parmesan or toasted nuts for added texture and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently on the stove or in the microwave, stirring occasionally to restore moisture.

How to Serve

A white bowl filled with creamy light brown cooked rice mixed with soft, shiny sliced mushrooms scattered throughout. The rice has a moist texture and is mixed with small bits of green herbs sprinkled evenly on top and inside the dish. The dish looks warm and well-cooked, sitting on a white marbled texture surface with some small herbs scattered around the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice will take longer to cook and may need more liquid. Adjust the cooking time and broth quantity accordingly.

Is this recipe gluten-free?

Yes, as long as you use gluten-free broth and rice, this dish is naturally gluten-free.

Mushroom Rice Recipe

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★★★★★

4.9 from 127 reviews

A comforting and flavorful Mushroom Rice recipe featuring sautéed mushrooms and onions cooked with long-grain white rice in a savory broth, perfect as a side dish or a light main course.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 tablespoons butter (or olive oil)
1 medium onion (finely chopped)
3 cloves garlic (minced)
8 ounces (225 g) fresh mushrooms, sliced (white button or cremini)
1 cup (200 g) long-grain white rice, rinsed and drained
2 cups (480 ml) low-sodium chicken or vegetable broth
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon dried thyme (optional)
2 tablespoons fresh parsley (chopped, for garnish)

Instructions

Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Cook Mushrooms: Add the sliced mushrooms to the pan and sauté for 5–6 minutes until they release their moisture and begin to brown.
Toast the Rice: Stir in the rice and cook for 1–2 minutes, allowing it to absorb some of the butter and flavors from the pan.
Add Liquid & Seasoning: Pour in the broth, then season with salt, pepper, and thyme if using. Stir well and bring the mixture to a gentle boil.
Simmer: Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the rice is tender and the liquid has been absorbed.
Rest & Fluff: Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork and garnish with chopped parsley before serving.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Adjust salt to taste, especially if using salted broth.
You can substitute butter with olive oil for a dairy-free option.
Fresh thyme can be used instead of dried for a more vibrant flavor; add along with the liquid.
Rinsing the rice before cooking removes excess starch for fluffier rice.
This recipe can be doubled easily by using a larger pot and adjusting cooking time as needed.

Keywords: mushroom rice, sautéed mushroom rice, easy rice recipe, vegetarian rice dish, side dish, mushroom side