Mushroom Rice

5 from 10 votes

This simple and delicious Mushroom Rice is layered in savory umami flavor with yummy mushrooms that are perfectly sautéed in butter with lots of garlic! It’s a quick 30-minute recipe that takes steamed rice to the next level in just a few easy steps.

Prep Time7

Cook Time23

Total Time30

Course: Dinner, Lunch, Side Dish

Cuisine: American

Keyword: mushroom recipe, mushroom rice, mushroom rice recipe

Servings:

Calories: 210kcal

Equipment

6 Quart Dutch Oven

Ingredients

2 tablespoons butter unsalted
2 tablespoons olive oil
1 small onion chopped
3 cloves garlic
1 pound mushrooms cremini or white, sliced
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 tablespoon Italian seasoning
1 cup long grain rice rinsed and drained
2 cups vegetable broth
¼ cup fresh parsley chopped

US Customary - Metric

Instructions

In a large skillet or Dutch oven, add the olive oil and melt the butter over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until aromatic.
Add the sliced mushrooms, salt, pepper and Italian seasoning. Stir and cook for 5 minutes or until the mushrooms have browned and all the liquid has evaporated.
Add the rice and vegetable broth and stir. Bring to a boil over medium-high heat, then turn down the heat to a simmer, cover and cook for 15 minutes without lifting the lid or stirring.
Remove the lid, add the parsley and fluff the rice with a fork. Taste for seasoning and adjust with salt and pepper if needed.

Video

Notes

Rinse the rice before cooking. Just put it under cool running water in a strainer to remove any debris and powdery starch. Doing this will result in fluffier cooked rice.
Olive oil and butter. Use both the olive oil and butter to sauté the mushrooms. The oil not only adds more flavor but also keeps the milk solids in the butter from burning.
Let the liquid evaporate. You must let all the liquid from the sautéed mushrooms completely evaporate before you add the uncooked rice and broth. Any additional liquid will throw off the cooking time of the rice.
Leftover mushroom rice will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.

Nutrition