Mushroom rice is a delectable vegan and gluten-free side dish. It is an ideal choice for a quick and satisfying meal. Enjoy the flavor of sauteed onion and garlic, caramelized mushrooms, and perfectly cooked fluffy rice. This Mushroom rice recipe will become your new favorite!
Mushroom rice pairs well with juicy steak or baked chicken breast. It's not just incredibly filling, but it also packs a mind-blowing flavor punch.
Those mushrooms are cooked to perfection, infusing them with a unique, meaty taste that'll have you doing a double-take. You might even forget there's no meat in this fantastic side dish!
❤️ WHY YOU’LL LOVE MUSHROOM RICE
Flavor: Mushrooms add a deep, earthy flavor to the rice, enhancing the overall taste of the dish.
Versatility: Mushroom rice can be made using different types of mushrooms like buttons, cremini, shiitake, or wild mushrooms.
Easy to Make: This dish is easy to prepare and convenient for a quick and tasty meal.
Pairing Options: Mushroom rice can be a great side dish with various main courses, such as grilled chicken, fish, or steak.
More details about the ingredients and measurements are in the recipe card below!
Mushrooms: I’ve used button mushrooms, but you can use any type of mushrooms you like or have at hand.
Onion: We’ll be using thinly sliced onions that we will caramelize along with the mushrooms.
Green onion: We’ll add some chopped green onions towards the end to add a different dimension to the dish.
Bouillon cubes: You can choose vegetable or chicken bouillon cubes for this recipe.
Olive oil: I have used olive oil, but a combination of butter and olive oil adds great flavor to this dish.
Long-grain rice: Long-grain rice is a perfect fit for a mushroom rice recipe. I recommend using basmati rice.
Start by taking a large pot or pan and adding olive oil to it. When the oil heats up, add the sliced onions to the pan and cook on high heat until the onions turn light brown.
It’s time for the mushrooms! Add the mushrooms to the pan and cook until the onions and mushrooms are caramelized.
Now add the salt and pepper, as well as the garlic, to the pan. Sauté all on medium heat for two minutes. Next, add the crumbled bouillon cube to the pan.
Pour the water and let it come to a boil. Stir to dissolve any browned bits off the bottom of the pan.
Next, add the drained rice and let it boil again. Reduce the heat to the lowest setting, cover the pan, and allow the rice to simmer for 17 minutes.
Uncover the pan, add the chopped green onion, and stir carefully. Cover again and let it cook for another 3 minutes.
Your Mushroom Rice is ready to be served! Serve hot with your favorite salad, or you can have it as a side dish with a juicy steak!
👩🏽🍳 PRO TIPS
Add salt to the onions: If you want the onion to caramelize quickly, sprinkle a pinch over the sliced onions and mix well. After a minute, pat the sliced onions dry using a paper towel. This will take out most of the moisture in the onion, and it will caramelize quickly.
Add onions when oil is hot: Add the onion to the oil only when the oil is hot. Otherwise, the onion will take a longer time to caramelize.
Clean the mushrooms with a damp towel: Use a damp kitchen towel or paper towel to clean the mushrooms. Washing the mushrooms with water will not allow them to caramelize properly, and they will not have a meaty texture.
Soak the rice: I recommend soaking the rice in warm water for 20 minutes. This step reduces the cooking time, and the rice won’t stick together.
Add butter to the rice: You can add a tablespoon to the rice before serving while fluffing it up with a fork. You can also add ¼ teaspoon of thyme to change up the flavor slightly for a more Mediterranean spin.
Try parmesan cheese: Another way to vary the flavor is to sprinkle some parmesan cheese before serving. You can also stir in your favorite vegetables, anything from finely diced carrots to bell peppers or even slices of zucchini or some peas.
🍽️ HOW TO SERVE
- Pair this delicious mushroom rice with a vibrant Greek salad. The crisp freshness of cucumbers, tomatoes, and feta cheese will balance out the umami-rich flavors of the mushroom rice.
- Enjoy this mushroom rice as a side dish with a juicy grilled chicken. The smoky, juicy chicken compliments the hearty, caramelized onion and mushroom flavors in the rice.
- If you prefer a meat-free option, this rice and mushroom side dish pairs well with a flavorful vegetable curry.
💬 FREQUENTLY ASKED QUESTIONS
This mushroom rice recipe may be made with virtually any sort of mushroom, allowing you to be creative while staying within your budget. You can go for baby Bella mushrooms or cremini mushrooms.
To make Mushroom Rice, you can use just about any type of long-grain white rice. While plain white rice is a great choice, using something more aromatic, such as basmati or jasmine rice, will take this dish to the next level.
Make sure to choose high-quality broth or bouillon cubes full of bright ingredients if you want your mushroom rice to be as flavorful as possible. I used vegetable bouillon cubes, but you could amp up the mushroom taste using chicken broth.
Storing leftover mushroom rice is a breeze. After enjoying your meal, allow the rice to cool thoroughly before transferring it to an airtight container. Store it in the fridge for up to three days.
Reheating the mushroom rice is equally straightforward. You can easily microwave it, stirring occasionally for even heating. If you prefer, it can also be reheated on the stove over low heat.
It can also be frozen for up to 2 months. Just thaw and reheat in a microwave or stovetop before serving.
📣 MORE MUSHROOM RECIPES YOU'LL LIKE
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Easy Mushroom and Rice Recipe
- 15 button mushrooms cut into thick slices
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 green onion chopped
- 1 vegetable or chicken bouillon cubes
- ¼ cup olive oil
- 1 cup long grain basmati rice Washed then soaked for 20 minutes.
- 2 ¼ cup water
- Salt to taste
- ½ teaspoon Black pepper
- In a pan, add the olive oil and when hot add the onion and cook on high heat until light brown.
- Add the mushrooms and cook until both the onion and the mushrooms are caramelized.
- Add the salt and black pepper and garlic and sauté for two minutes on medium heat. Add the crumbled chicken or vegetable bouillon.
- Pour the water and let it come to a boil. Add the drained rice and let it come to a boil again. Now reduce the heat to lowest, cover the pan, and allow the rice to cook for 15 minutes.
- Uncover the pan and add the chopped green onion to the mixture and stir carefully, cover and let cook for another 10 minutes.
- Serve hot with your favorite salad, or you can have it as a side dish with a juicy steak!