This Rice with Mushrooms is a satisfying and flavor-filled side dish that goes with everything. It’s easy to make, and it’s utterly delicious.
If you’re looking for a side dish that’s packed with delicious flavor, and versatile enough to serve with anything, then you have to try this Rice with Mushrooms. Made with basmati rice, caramelized mushrooms, and butter, this dish is so tasty. Garlic, onion, and parsley add even more great flavor.
This recipe can be used as a side or a light meal. It’s great with other dishes, especially salads, meats, seafood, and beans. It has an earthy flavor that really works with everything. And it is so easy to tweak to fit whatever you need for the meal. Let’s take a look at what you’ll be using to make this Rice with Mushrooms.
Video Tutorial
Main Ingredients
- Mushrooms. White button mushrooms or cremini will work.
- Olive oil. Or you can use another kind of oil.
- Butter. Unsalted.
- Rice. I used Basmati rice, but other long-grain rice can be used, too.
- Onion + Garlic. For lots of flavor.
- Veggie Broth.
- Parsley. Scallions or dill can also be used.
How to Make Rice with Mushrooms
1. In a large pot, heat up the olive oil and add half of the mushrooms. Cook until nicely browned, then remove them from the pot and set aside.
2. To that same pot, add the 2 tablespoons of butter, garlic, onion, and remaining sliced mushrooms. Cook for about 5 minutes.
3. Now add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.
4. Once they’ve been combined, add the broth, stir, and bring it to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15 minutes.
5. After that time has passed, turn off the heat and remove the lid. Add about 1 more tablespoon of butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Rice with Mushrooms rest for 10 minutes.
6. Finally, remove the lid and stir everything together. Serve immediately.
Helpful Tips & Tricks
- Choose the best mushrooms. Look for ones that have plump, dry heads that are nice and smooth and feel firm. Skip ones with blemishes and bruises.
- Separate the mushrooms. Cooking some of the mushrooms separately gives them a chance to caramelize. They mix deliciously with the more tender ones that are cooked with the rice.
- Use long-grain rice. This type of rice is the best for this Rice with Mushrooms recipe because it has less starch and is a little drier, so the grains separate rather than stick together.
- Simmer the rice and mushrooms. Doing this with the lid on helps the rice cook with the mushrooms, infusing it with flavor. The steam will ensure the rice is nice and tender, too.
Variations to this Recipe
- Add different vegetables. This recipe would also be delicious with the addition of tomatoes, bell peppers, spinach, green onions, or kale.
- Use other herbs. For this Rice with Mushrooms, try it with dill, cilantro, chives, or tarragon. I suggest using fresh herbs as they have the best flavor.
- Substitute different grains for the rice. Besides white rice, you can also make this with brown rice, jasmine rice, or quinoa.
- Add soy sauce and sesame oil. These two ingredients add a salty, umami flavor to the dish that’s scrumptious.
How to Store and Reheat it
Store any leftovers of this Rice with Mushrooms in an airtight container in the refrigerator once it has cooled. It will last for up to 4 days. You can also freeze it in a freezer ziplock bag for up to 3 months. Just thaw it in the fridge before warming it in the microwave or on the stovetop. A little broth might need to be added if it seems dry.
What to Serve this Rice with Mushrooms with
This Rice with Mushrooms is versatile, simple, and oh-so-delicious. I hope you love the flavors and textures of this side dish as much as we do. Enjoy!
More tasty mushroom recipes:
Rice with Mushrooms
This Rice with Mushrooms is a satisfying and flavor-filled side dish that goes with everything. It’s easy to make, and it’s utterly delicious.
Ingredients
- 1 ½ lbs. mushrooms, cleaned and sliced
- 2 tbsp. olive oil
- 3 tbsp. butter, divided
- 1 small onion, finely diced
- 2 medium garlic cloves, chopped
- 1 ½ cups Basmati rice or other long grain rice
- 2 cups fully seasoned vegetable broth
- ¼ cup parsley, chopped
Instructions
-
In a large pot, heat up the olive oil and add half of the mushrooms. Cook until nicely browned, then remove them from the pot and set aside.
-
To that same pot, add the 2 tablespoons of butter, garlic, onion, and remaining sliced mushrooms. Cook for about 5 minutes.
-
Now add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.
-
Once they’ve been combined, add the broth, stir, and bring it to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15 minutes.
-
After that time has passed, turn off the heat and remove the lid. Add about 1 more tablespoon of butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Rice with Mushrooms rest for 10 minutes.
Notes
How to Store and Reheat it
Store any leftovers of this Rice with Mushrooms in an airtight container in the refrigerator once it has cooled. It will last for up to 4 days. You can also freeze it in a freezer ziplock bag for up to 3 months. Just thaw it in the fridge before warming it in the microwave or on the stove top. A little broth might need to be added if it seems dry.
Nutrition
Calories: 452kcalCarbohydrates: 65gProtein: 11gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 24mgSodium: 556mgPotassium: 676mgFiber: 3gSugar: 5gVitamin A: 844IUVitamin C: 10mgCalcium: 39mgIron: 2mg
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