This Rice with mushrooms is a filling and flavorful side dish that goes with everything. It’s easy to make and totally 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 mushroom rice. Made with basmati rice, caramelized mushrooms, and butter, this dish is so delicious. Garlic, onion and parsley add even more great flavor.
This recipe can be used as a side dish or light meal. It goes great with other dishes, especially salads, meat, seafood and beans. It has an earthy flavor that really goes with everything. And it’s so easy to tweak to fit whatever you need for the meal. Let’s take a look at what you’re going to use to make this rice with mushrooms.
video guide
main ingredients
- Mushrooms. White mushrooms or cremini go.
- Olive oil. Or you can use a different oil.
- Butter. Unsalted.
- Rice. I used basmati rice, but you can use other long grain rice as well.
- onion + garlic. For a lot of taste.
- vegetable broth.
- Parsely. Green onions or dill can also be used.
How to make rice with mushrooms
1. In a large saucepan, heat the olive oil and add half the mushrooms. Cook until nicely browned, then remove from the pot and set aside.
2. In the same saucepan, add the 2 tablespoons butter, garlic, onion, and remaining sliced mushrooms. Cook for about 5 minutes.
3. Now add the rice to the mushrooms and cook for about 2-3 minutes, stirring constantly.
4. Once combined, add the broth, stir and bring to a boil. Reduce the heat to medium-low, cover the pot with a lid and simmer for 15 minutes.
5. After this time, 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 those with plump, dry heads that are nice and smooth and firm to the touch. Skip the ones with blemishes and bruises.
- separate mushrooms. Cooking some of the mushrooms separately can caramelize them. They mix deliciously with the more tender ones cooked with the rice.
- Use long grain rice. This type of rice works best in this rice with mushrooms recipe as it contains less starch and is slightly drier so the grains separate and don’t stick together.
- Let the rice and mushrooms simmer. Doing this with the lid closed will cook the rice with the mushrooms and add flavor. The steam ensures that the rice is also nice and tender.
Variations on this recipe
- Add different vegetables. This recipe also tastes delicious with tomatoes, peppers, spinach, spring onions or kale.
- Use other herbs. Try this rice with mushrooms with dill, coriander, chives or tarragon. I suggest using fresh herbs as they have the best flavor.
- Replace the rice with different grains. 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 delicious dish.
How to store and reheat it
After chilling, store any leftover rice with mushrooms in an airtight container in the refrigerator. It lasts up to 4 days. You can also freeze it in a ziplock bag for up to 3 months. Just thaw it in the fridge before heating it up in the microwave or on the stovetop. If it seems dry, some broth may need to be added.
How to serve this rice with mushrooms
This rice with mushrooms is versatile, easy and oh so delicious. I hope you love the flavors and textures of this side dish as much as we do. Enjoy!
More delicious mushroom recipes:
Rice with mushrooms
This Rice with mushrooms is a filling and flavorful side dish that goes with everything. It’s easy to make and totally delicious.
ingredients
- 1½ Pound. Mushrooms, cleaned and sliced
- 2 Tablespoon. olive oil
- 3 Tablespoon. Melt butter
- 1 small Onion, finely diced
- 2 Middle Garlic cloves, chopped
- 1½ cups Basmati rice or other long grain rice
- 2 cups full flavored vegetable broth
- ¼ Cup parsley, chopped
instructions
-
Heat olive oil in a large saucepan and add half of the mushrooms. Cook until nicely browned, then remove from the pot and set aside.
-
In the same saucepan, add the 2 tablespoons butter, garlic, onion, and remaining sliced mushrooms. Cook for about 5 minutes.
-
Now add the rice to the mushrooms and cook for about 2-3 minutes, stirring constantly.
-
Once combined, add the broth, stir and bring to a boil. Reduce the heat to medium-low, cover the pot with a lid and simmer for 15 minutes.
-
After this time, 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.
Remarks
How to store and reheat it
After chilling, store any leftover rice with mushrooms in an airtight container in the fridge. It lasts up to 4 days. You can also freeze it in a ziplock bag for up to 3 months. Just thaw it in the fridge before heating it up in the microwave or on the stovetop. If it seems dry, some broth may need to be added.
nutrition
Calories: 452kcalCarbohydrates: 65GProtein: 11GFat: 17GSaturated Fatty Acids: 7GPolyunsaturated fat: 2GMonounsaturated fatty acids: 8thGTrans fats: 0.4GCholesterol: 24mgSodium: 556mgPotassium: 676mgFiber: 3GSugar: 5GVitamin A: 844ieVitamin C: 10mgCalcium: 39mgIron: 2mg