Mushroom Rice made with buttery mushrooms, garlic, green onions, chicken broth, and a sprinkle of parsley. Quick, cozy, and easy!
So, confession time: I used to be that person—the one who picked mushrooms off pizza. I know. I was that kid. But then life threw me a curveball and I married a guy who would eat mushrooms on everything if I let him. And suddenly, there I was… cooking mushrooms.
But it wasn’t until I made this Mushroom Rice recipe that I really got it. The way the mushrooms soak up the butter and garlic, the way the rice turns all fluffy and flavorful? It just clicked. It went from “fine, I’ll cook mushrooms for him” to “why didn’t anyone tell me mushrooms could taste this good?”
Now, I make this rice at least once a week. My kids? They don’t even blink anymore. They shovel it in like it’s their job. And me? I sneak bites straight from the pan because it’s just that good. Sometimes life surprises you in the best ways.
Why You’ll Love This Mushroom Rice Recipe?
I’m not gonna oversell it (okay, maybe I am a little), but this Mushroom Rice has officially become my lazy-but-delicious go-to. It’s the kind of recipe you can make after a long day when you really don’t feel like cooking. And yet… it’s still fancy enough to feel like you put in effort.
Here’s why I’m obsessed (and why you might be too):
- You only need one pan. No mountain of dishes—hallelujah.
- It’s done in 30 minutes, give or take a minute depending on how distracted you get scrolling Instagram.
- It goes with everything. Chicken? Steak? Roasted veggies? Check, check, and check.
- It’s customizable. Want more garlic? Do it. Fancy mushrooms? Go wild.
- It’s cozy. Like fuzzy-socks, big-sweater, leave-me-alone-I’m-eating kind of cozy.
Ingredient Notes:
I used to think you needed a long list of fancy ingredients to make something taste good. I was wrong. Here’s all you need for this Mushroom Rice to be the rockstar of your dinner table:
- Butter (2 teaspoons): Don’t skimp on this. It’s the flavor starter. You could use olive oil, but butter makes it warm and rich.
- Mushrooms (6, chopped): Cremini, button, portobello… whatever’s in the fridge works. I even used a sad, almost-forgotten pack once, and it still turned out great.
- Green Onion (1): I love how this adds freshness. If you don’t have it, regular onion works. Red onion if you’re feeling sassy.
- Garlic (1 clove): I say one, but I’m not gonna judge if you add two (or three). You do you.
- Chicken Broth (2 cups): Adds flavor without effort. If you’re vegetarian, use veggie broth. Homemade broth? Now you’re just showing off.
- White Rice (1 cup): Long-grain white rice is classic here. I’ve used brown rice too, but it takes longer and I’m usually not that patient.
- Fresh Parsley (½ teaspoon): Optional, but it makes the rice feel like it came from a restaurant.
- Salt and Pepper: You already know. Season until it tastes just right.
How To Make Mushroom Rice?
Step 1: Melt the Butter
Grab a medium pan, drop in your butter, and let it melt over medium heat. Swirl it around like you know what you’re doing.
Step 2: Sauté the Veggies
Add your chopped mushrooms, green onions, and garlic. Let them cook down for about 5 minutes. You want the mushrooms tender and golden—not watery. If they’re still a little sad-looking, give them another minute.
Step 3: Add Broth and Rice
Pour in the broth, stir in the rice, and sprinkle in the parsley, salt, and pepper. Stir it up like you’re mixing a potion (a delicious, buttery potion).
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Step 4: Simmer
Bring it all to a boil, then immediately turn the heat down low. Pop a lid on it and let it simmer quietly for about 20 minutes. Don’t lift the lid to check every 5 seconds. I’ve learned the hard way—it just messes with the steam.
Step 5: Fluff and Serve
Take the pan off the heat, let it rest for 5 minutes, then fluff with a fork. That’s it! Spoon it into bowls and try not to eat it all before it hits the table.
Storage Options:
Honestly, I rarely have leftovers. But on those rare occasions:
- Fridge: Keep it in an airtight container for up to 4 days.
- Freezer: Cool it completely first, then freeze for up to 2 months. Perfect for future-you.
- Reheat: Add a splash of broth and warm it in the microwave or on the stove. It’ll taste just as good (maybe even better).
Variations and Substitutions:
I can’t leave well enough alone, so here are a few ways I’ve played with this recipe:
- Brown Rice: Takes longer (about 40-45 minutes), but it’s heartier.
- Fancy Mushrooms: Shiitake, oyster, or a mix. Totally ups the flavor game.
- Extra Garlic: I’ve added three cloves before. No regrets.
- Cheesy Finish: Stir in Parmesan at the end. It gets melty and amazing.
- Protein Boost: Toss in shredded chicken or crispy tofu cubes.
What to Serve with Mushroom Rice?
This Mushroom Rice makes everything better. Some of my favorite pairings:
- Grilled Chicken: The obvious choice.
- Steak: Mushrooms and steak are basically best friends.
- Salmon: Light and buttery, pairs like a dream.
- Roasted Veggies: For a meatless meal.
- On Its Own: Because sometimes you just need a bowl of cozy.
Frequently Asked Questions:
Can I make this with brown rice?
Sure! Just add more broth and be ready to wait it out. It’s worth it.
Can I double the recipe?
Oh yeah. I double it all the time when we’re feeding a crowd. Just use a bigger pan.
I’m not kidding when I say this Mushroom Rice is a weekly thing in my house. I’d love to hear how you make it your own! Leave a comment, send a smoke signal—whatever works. Just don’t keep all your brilliant tweaks to yourself!
And if you want more cozy recipes like this, stick around. I’m always cooking up something simple, delicious, and totally do-able.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mushroom Rice
Ingredients
- 2 teaspoons unsalted butter
- 6 mushrooms coarsely chopped
- 1 green onion finely chopped
- 1 clove garlic minced
- 2 cups chicken broth
- 1 cup uncooked long-grain white rice
- ½ teaspoon chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Ingredients:
- Ensure all ingredients are gathered and prepared according to the measurements and descriptions provided above.
Sauté the Vegetables:
- In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the chopped mushrooms, finely chopped green onion, and minced garlic. Sauté the mixture for approximately five minutes, or until the mushrooms are softened and any released liquid has evaporated.
Incorporate the Rice and Broth:
- Stir the uncooked white rice into the saucepan with the sautéed vegetables. Pour in the chicken broth, ensuring the rice is fully submerged. Add the chopped parsley along with a pinch of salt and black pepper to season.
Cook the Rice:
- Bring the mixture to a gentle boil over medium heat. Once it reaches a boil, reduce the heat to low, cover the saucepan with a lid, and allow the rice to simmer for approximately 20 minutes, or until all the liquid has been absorbed and the rice is tender.
Rest and Serve:
- Remove the saucepan from heat and let it stand, covered, for an additional five minutes. Fluff the rice gently with a fork before serving. Garnish with additional parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
