This Mushroom Rice recipe will become your new favorite dish. It’s easy to make, budget-friendly, and perfect as a main or side dish.
Elevate your rice game with this simple and delicious mushroom rice recipe.
It’s amazing how my perception of mushrooms changed a few years ago. From not being a fan to now adoring and incorporating them into various dishes like bacon mushroom pork chops, stuffed mushrooms, and even on pizza. They’ve become a staple in our household, and our kids have embraced them too!
The best part about this recipe is its simplicity, requiring just a handful of ingredients, most of which you probably already have on hand. Plus, incredibly versatile—you can whip up a big batch for convenient meal prep throughout the week, or savor as a delightful standalone meal.
Whether you’re a vegetarian looking for a hearty main dish or simply craving something different for dinner, this recipe is sure to satisfy all your cravings. With its rich flavors and simple ingredients, mushroom rice is a hit with everyone.
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What is Mushroom Rice?
Mushroom rice is a dish made with rice and mushrooms. It can be made with any type of mushroom, but button mushrooms are most commonly used.
Why You’ll Love This Mushroom Rice Recipe
- Packed with nutrients. Mushrooms are a good source of vitamins B and D, as well as potassium and selenium. Plus, they’re low in calories and fat-free.
- Incredibly versatile. You can use any type of mushrooms you like in this dish, and it goes well with a variety of other ingredients.
- Quick and easy to make. This dish can be on the table in just 30 minutes, making it perfect for busy weeknight dinners.
Mushroom Rice Ingredients
- Crimini or white button mushrooms
- Olive oil
- Red onion
- Garlic
- Jasmine or other medium grain white rice
- Crushed tomatoes
- Vegetable broth
- Dried oregano
- Dried parsley
- Dried rosemary
- Sea salt
Recipe Variations
- Add peppers and onions for more flavor.
- Add garlic, ginger, and scallions for an Asian-inspired twist.
- Use a mix of mushrooms for more depth of flavor.
- Try brown rice or quinoa for a hearty alternative.
- Stir in some shredded chicken or beef for a protein-packed meal.
- Top with an egg for a complete breakfast.
- Add in some chili flakes or sliced jalapenos for a spicy kick.
How to Make Mushroom Rice
Preheat oven to 400°F.
Add rice to a mesh strainer and rinse with cold water until runs clear. Remove moisture with paper towels.
Wash and dry (or wipe clean) the mushrooms. Trim the stems and slice into 1/4 inch thick pieces. In an all metal cast iron or dutch oven, heat 2 tablespoons of olive oil on medium high.
Add the mushrooms and cook for 2 minutes, stirring regularly, until starting to brown. Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
Add the onion, garlic, and rice. Cook for 2-3 minutes, stirring constantly until the rice is slightly translucent.
Remove from heat and add in the spices, salt, broth, and tomatoes. Stir to fully combine. Cover the pan completely with foil or a fitted oven safe lid. Bake for 30 minutes or until all the liquid is absorbed. Remove and allow to sit for 5 minutes. Fluff rice with a fork and garnish with parsley or chives.
Recipe Tips
- Use a variety of mushrooms for the best flavor.
- Clean the mushrooms thoroughly before cooking.
- Cook the rice in chicken, vegetable or beef broth for added flavor.
- Rinse the rice before cooking to remove the starch.
- Use butter or olive oil to saute.
- Season the rice with salt and pepper to taste.
- Don’t overcook the rice!
- If you skip rinsing the rice, add an additional ¼ cup water or broth when adding the tomatoes.
How to Store Mushroom Rice
- To Store: Store in an airtight container in the fridge for up to 3 days.
- To Freeze: Store in a freezer safe, airtight container in the fridge for up to 2 months. Thaw in fridge overnight.
- To Reheat: Place on a microwave safe dish and reheat to desired temperature.
What to Serve with Mushroom Rice
Mushroom rice is great to eat alone but also pairs nicely with many other recipes. We love it with steak, grilled chicken or shrimp. Or keep it completely vegetarian serving it with sauteed vegetables and a salad on the side.
FAQs
Yes, you can add in other vegetables such as baby spinach, zucchini, onions, peppers, carrots, and celery. Simply sauté the veggies before adding them to the cooked rice along with the mushrooms.
There are endless possibilities when it comes to adding additional ingredients to mushroom rice. Some popular options include cheese, herbs, spices, and different types of meat such as chicken or beef. Get creative and experiment until you find a combination that you love!
To clean mushrooms, gently wipe them with a damp paper towel or use a soft brush to remove any dirt or debris. Don’t soak them in water as mushrooms tend to absorb moisture.
Recipe
Mushroom Rice
Ingredients
- 8 oz. crimini or white button mushrooms
- 3 tbsp olive oil divided
- ½ large red onion diced
- 3 cloves garlic minced
- 1 ½ cups jasmine or other medium grain white rice
- 1 ¼ cups crushed tomatoes canned
- 1 cup vegetable broth
- 1 tsp dried oregano
- ½ tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp sea salt
Instructions
- Preheat oven to 400°F.
- Add rice to a mesh strainer and rinse with cold water until runs clear. Remove moisture with paper towels.
- Wash and dry (or wipe clean) the mushrooms. Trim the stems and slice into 1/4 inch thick pieces.
- In an all metal cast iron or dutch oven, heat 2 tablespoons of olive oil on medium high.
- Add the mushrooms and cook for 2 minutes, stirring regularly, until starting to brown.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
- Add the onion, garlic, and rice. Cook for 2-3 minutes, stirring constantly until the rice is slightly translucent.
- Remove from heat and add in the spices, salt, broth, and tomatoes. Stir to fully combine.
- Cover the pan completely with foil or a fitted oven safe lid. Bake for 30 minutes or until all the liquid is absorbed. Remove and allow to sit for 5 minutes.
- Fluff rice with a fork and garnish with parsley or chives.
Notes
- To Store: Store in an airtight container in the fridge for up to 3 days.
- To Freeze: Store in a freezer safe, airtight container in the fridge for up to 2 months. Thaw in fridge overnight.
- To Reheat: Place on a microwave safe dish and reheat to desired temperature.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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