Mushroom Rice

Name: Mushroom Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Western
Ingredients: 2–3 tbsp olive oil, separated; 30 g (2 tbsp) butter; 750 g (1½ lb) mushrooms, sliced 3–5 mm / 1/8–1/5 inch thick; 2 garlic cloves, minced; 1 onion, small, finely diced; 1½ cups long-grain rice, uncooked; 2¼ cups vegetable stock or broth, or chicken stock or broth; 1½–2 cups green onions, sliced; butter, optional, for stirring through

A bowl of mushroom rice with browned mushroom slices and green onions. — Mushroom rice served in a dark bowl.

Fluffy rice cooks with browned mushrooms, garlic, onion and broth, then gets tossed with reserved golden mushrooms and green onions.

By Cookin' KitchenOctober 23, 2026

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Total: 30 minutes
Servings: 8 servings

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8

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Recipe

Mushroom Rice

Fluffy rice cooks with browned mushrooms, garlic, onion and broth, then gets tossed with reserved golden mushrooms and green onions.

Cookin' · https://cookin.club/recipes/mushroom-rice

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8

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Ingredients

8 servings

For 8 servings

2–3 tbsp olive oil, separated
30 g (2 tbsp) butter
750 g (1½ lb) mushrooms, sliced 3–5 mm / 1/8–1/5 inch thick
2 garlic cloves, minced
1 onion, small, finely diced
1½ cups long-grain rice, uncooked
2¼ cups vegetable stock or broth, or chicken stock or broth
1½–2 cups green onions, sliced
butter, optional, for stirring through

Equipment

Large pot
Lid
Fork
Wooden spoon

Instructions

Step 1: Heat 2 tablespoons of oil in a large pot over high heat. Add half the mushrooms and cook for 5 minutes, until golden. Season with salt and pepper, then remove the mushrooms and set them aside. They will be added at the end so they keep more of their golden color.
Step 2: If the pot is dry, add another 1/2–1 tablespoon of oil, then add the butter. When the butter has melted, add the onion and garlic.
Step 3: Cook for 30 seconds, then add the remaining mushrooms. Cook for 5 minutes, or until lightly browned and the base of the pot is brown.
Step 4: Add the rice and a splash of broth. Stir so the browned bits on the bottom of the pot mix into the liquid.
Step 5: Once the bottom of the pot is clean, add the remaining liquid. Cover, bring to a simmer, then reduce the heat to medium-low.
Step 6: Cook for 15 minutes, or until no liquid remains. Tilt the pot to check.
Step 7: Remove the pot from the heat and take off the lid. Quickly toss in the reserved mushrooms and green onions, then replace the lid. Leave for 10 minutes.
Step 8: Fluff the rice with a fork or wooden spoon. Stir through more butter if desired, then serve.

Notes

Use any type of mushroom. Button mushrooms work well, and Swiss brown or cremini mushrooms give the rice a stronger mushroom flavor. Keep the slices at least 3 mm thick so they hold their shape.

The recipe makes about 7 cups of rice when packed. It keeps in the refrigerator for a few days and can also be frozen.

Nutrition per serving

Calories: 230 kcal
Fat: 7 g
Saturated fat: 3 g
Carbohydrates: 36 g
Sugar: 4 g
Fiber: 3 g
Protein: 7 g
Sodium: 41 mg
Cholesterol: 8 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Brown the mushrooms in batches, then use broth to lift the flavorful browned bits from the pot into the rice. Fold the reserved mushrooms and green onions in at the end.

Collage of whole and sliced mushrooms beside a pot of mushroom rice. — Mushrooms at different preparation stages alongside the cooked rice.

Serve this as a side dish or enjoy it as a meal on its own.

Mushroom Rice