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This easy Mushroom Rice is the perfect weeknight side dish with perfectly fluffy rice cooked with fresh mushrooms, garlic, and savory broth. Ready in just 45 minutes, it’s simple enough for busy nights but flavorful enough to make any meal feel special.
Whether you’re serving it alongside Roast Chicken, Baked Pork Chops, or your favorite Beef dinner, this versatile side dish brings restaurant-quality flavor to your dinner table without all the fuss.
5 Tips For Getting Mushroom Rice Right
- Brown the mushrooms well: Don’t rush the sauté. Color equals flavor. That golden crust intensifies the mushroom taste.
- Use the right rice: Use long-grain white rice. Substitutes can work, but may need adjusted cook times.
- Broth matters: You can use chicken or vegetable broth, but choose a high-quality option.
- Let it rest: After fluffing, cover the rice and let the rice sit and rest for the best final texture.
- Don’t skip the optional garnish: That extra handful of sautéed mushrooms makes the dish look and taste like a special side.
RECIPE WALK-THROUGH
How To Make Mushroom Rice
See the recipe card below for full, detailed instructions
If you’re a mushroom lover or need a go-to side that’s more exciting than plain rice, this one’s definitely a keeper. It’s deeply savory thanks to the mushrooms’ browning and the rich broth base, and the texture is everything you want in comfort food.
Step 1: Prep mushrooms
Set aside a handful of sliced mushrooms for the optional garnish. This will add texture and visual appeal.
- Gently wipe off any visible dirt on the mushrooms to clean them. NEVER rinse mushrooms. They absorb too much water and wet mushrooms won’t brown.
Step 2: Sauté mushrooms
In a large nonstick skillet over medium-high heat, heat two tablespoons of olive oil. Add the remaining mushrooms and sauté for about 3 minutes, until they start to soften. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Remove from the skillet and set aside.
- Make sure to use a large skillet or do this step in batches. You’ll have a hard time properly browning the mushrooms if the pan is too crowded.
Step 3: Cook aromatics
Reduce the heat to medium. Add two tablespoons of butter to the skillet. Once melted, add ¼ cup finely diced yellow onion and cook for 2 minutes. Add two cloves of minced garlic and cook for one more minute.
- Shallots are a great addition to this recipe!
Step 4: Toast the rice
Add 1 cup of uncooked long-grain rice and stir to coat in the butter and aromatics. Let it toast lightly for a minute before adding liquid.
- Don’t skimp on the toasting step. It adds a ton of flavor!
Step 5: Simmer
Add the cooked mushrooms and any juices back to the pan. Pour in 2 cups of chicken or vegetable broth. Stir to combine, bring to a simmer, cover, and reduce the heat to low. Cook for about 15 minutes, or until the liquid is absorbed.
Step 6: Optional mushroom garnish
While the rice cooks, heat a skillet over medium-high heat. Add one tablespoon of butter and the reserved mushrooms. Sauté 5–8 minutes until golden and crispy.
Step 7: Rest and serve
Remove the rice from the heat. Fluff with a fork, then cover again and let it rest for 5 minutes. Taste and adjust seasoning. Garnish with fresh chopped parsley and the sautéed mushrooms.
Variations
- Vegan Mushroom Rice: Use vegetable broth and swap the butter for olive oil or vegan butter.
- Protein Boost: Stir in shredded rotisserie chicken or chopped cooked sausage.
Serving Suggestions
Mushroom rice pairs beautifully with roasted chicken, steak, or pork chops, or even as a hearty base for grilled tofu or a soft-boiled egg. Add a fresh green salad or roasted vegetables to complete the meal.
Storage Tips
Storage, Freezing, Make Ahead
- Fridge – Store in an airtight container for up to 4 days.
- Reheat – Use the microwave at 50–60% power for 3–4 minutes. Stir halfway through.
- Freezer – Cool completely, then freeze in a sealed container for up to 1 month. Thaw overnight and reheat gently.
- Make-Ahead Tip – Prep mushrooms and measure ingredients earlier in the day. When dinner time comes, you’ll have this on the table in 20 minutes or less.
Frequently Asked Questions
How do I get a strong mushroom flavor?
Browning the mushrooms properly is key. Let them sit undisturbed in the pan so they caramelize.
What type of mushrooms work best?
Crimini or baby bellas have the best balance of flavor and texture, but white button or chopped portobello also work.
Why is my mushroom rice sticky?
Make sure you’re using long-grain rice, rinse it if needed, and don’t over-stir while it simmers.
Can I use other rice types?
Yes, but adjust the liquid and time: brown rice needs more broth and 40+ minutes; basmati needs less liquid and cooks faster.
More Mushroom Recipes
- Mushroom Crostini
- Instant Pot Mushroom Risotto
- Chopped Steaks with Mushroom Gravy
- Smothered Chicken and Mushrooms
Mushroom Rice
Ingredients
- 2 tablespoons Olive oil
- 1 pound Crimini or baby bella mushrooms sliced, divided
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 3 tablespoons Salted butter divided
- 2 cloves Fresh garlic pressed or minced
- ¼ cup Yellow onion finely diced
- 1 cup Uncooked long grain rice
- 2 cups Chicken or vegetable stock
- Fresh chopped parsley for garnish
Instructions
- Set a handful of the sliced mushrooms aside for the optional garnish.
- In a large nonstick skillet, heat the oil over medium high heat. Then add the remaining mushrooms and cook, stirring occasionally for about 3 minutes until they just start to soften. Season with the salt and pepper then remove from the skillet and set aside.
- Add 2 tablespoons butter to the skillet and reduce to medium heat. Once the butter is melted, add the onions and cook, stirring occasionally for about 2 minutes until they start to soften then add the garlic and cook 1 minute.
- Add the rice to the skillet and stir. Add the mushrooms with drippings, and the broth to the skillet and bring to a simmer. Cover and cook for about 15 minutes on low until the liquid is absorbed.
- Optional garnish: While the rice simmers, heat a large heavy skillet over medium high heat. Once hot, add the remaining 1 tablespoon butter, followed by the handful of mushrooms you reserved. Saute 5-8 minutes, flipping occasionally, until deep golden brown.
- Remove rice from the heat and fluff the rice with a fork, cover and leave for 5 minutes. Taste and adjust seasoning. Garnish with fresh chopped parsley and sauteed mushroom garnish and serve immediately.
Notes
- Keep lid on during cooking — no peeking!
- Baby bella or cremini mushrooms give the best flavor
- Can substitute vegetable broth for a vegetarian version
- Store up to 4 days refrigerated, 1 month frozen
- Reheat with a splash of liquid to restore texture
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
