This one-pot mushroom rice is full of flavor, ready in under 30 minutes, and so easy to make! It’s so good that it can be served on its own as a main dish. All you need is a large tray of mushrooms, garlic, onion, rice, and fresh green onions!
If you’re a fan of mushrooms, then you’re going to LOVE this mushroom rice! It’s a very simple dish made with basic ingredients, but it’s loaded with flavor. The rice is garlicky, rich in flavor, and it’s finished with crunchy green onions. So if you’re a texture nerd, this mushroom rice has it all!
You can either make this mushroom rice over the stovetop or in the Instant Pot. If you’re looking to make it in the Instant Pot, follow this recipe.
I usually make this mushroom rice to be served as a meal on its own, and I serve it with a simple side salad. I love meat-free days, and to be honest, we don’t eat meat very often.
The ingredients
To make this rice, you will need the following ingredients:
- Olive oil, and butter – You can substitute the olive oil with vegetable oil. The butter adds a lot to the flavor.
- Onion and garlic – dice the onion, and crush the garlic using a garlic press.
- Mushrooms: Use any type of mushrooms that you have on hand. I recommend white or brown button mushrooms or cremini mushrooms.
- Italian seasoning, salt, and pepper.
- Long grain rice – I use basmati rice as I think it works best in this recipe, but you can use any variety of long grain rice. Using short-grain rice will give it a gummy texture, closer to risotto but that’s not the desired texture in this recipe.
- Vegetable stock or broth – I ALWAYS make my own vegetable stock in my Instant Pot, it’s much healthier and cheaper than store-bought. Here’s my recipe.
How to make mushroom rice?
- On medium heat, to a pot, add the oil and the butter. When the butter is melted, add the diced onion and cook until it’s translucent. Add the garlic, and cook for a minute or until it’s fragrant. Make sure not to burn the garlic.
- Add the sliced mushroom, and season with salt (this will help the mushrooms produce liquid and start cooking). Cook until the mushrooms are soft (about 3 minutes). Season with black pepper, and Italian seasoning.
- Add in the rinsed and drained rice, and the stock and give it a stir.
- Bring to a boil, cover with a lid and simmer on the lowest heat possible for 10-12 minutes. Do not open the lid as the rice is being cooked.
- Carefully open the lid, fluff with a fork, and mix in sliced green onions.
- Serve warm!
Recipe Video
Top Tips
- Make sure that you rinse the rice before cooking with it. Wash under running water until it runs clear. And if you have time, you can soak it in water for 10-15 minutes to improve the texture and get out as much starch as possible.
- Don’t skip the butter. It adds creaminess to the rice and a depth of flavor. If following a vegan diet, use vegan butter or coconut butter.
- Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a 1/5″ thickness.
- Any long-grain rice variety works for this recipe. Basmati and jasmine work best. You can use short-grain rice too, but it will have a different texture.
- When adding the stock, make sure that the stock does not exceed the level of the rice. You don’t need more stock than that.
- You can use vegetable or chicken stock.
- OPTIONAL: You can stir in more butter in the rice after cooking for extra creaminess.
- Store the mushroom rice in the fridge in an airtight container for up to 4 days.
- This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
- You can use brown rice if you prefer. Keep in mind that the rice to water ratio is 1:2, and it will take around 40 minutes to cook.
Storing tips
- Fridge: Store the mushroom rice in the fridge in an airtight container for up to 4 days.
- Freezer: This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
More hearty rice recipes
- Mujadara (Middle Eastern lentils and rice)
- Turmeric rice
- Lebanese vermicelli rice
- Instant Pot fried rice
- Instant Pot fajita rice
Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes!
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Mushroom Rice
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion diced (about 1¼ cups)
- 3 cloves garlic crushed or minced
- 7 cups (500 grams) mushrooms sliced into 1/5" inch slices – crimini or button mushrooms
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1½ cups (300 grams) basmati rice
- 1 cup (240 ml) vegetable stock
- ½ cup green onion sliced
Instructions
- On medium heat, to a pot, add the oil and the butter. When the butter is melted, add the diced onion and cook until it's translucent. Add the garlic, and cook for a minute or until it's fragrant.
- Add the sliced mushroom, and season with salt. Cook until the mushrooms are soft (about 3 minutes). Season with black pepper, and Italian seasoning.
- Add in the rinsed rice, and the stock and give it a stir.
- Cover with the lid, bring to a boil and simmer on the lowest heat possible for 10-12 minutes.
- Carefully remove the lid, fluff with a fork, and mix in sliced green onions.
Video
Notes
- Make sure that you rinse the rice before cooking with it. Wash under running water until it runs clear. And if you have time, you can soak it in water for 10-15 minutes to improve the texture and get out as much starch as possible.
- Don’t skip the butter. It adds creaminess to the rice and a depth of flavor. If following a vegan diet, use vegan butter or coconut butter.
- Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a 1/5″ thickness.
- Any long-grain rice variety works for this recipe. Basmati and jasmine work best. You can use short-grain rice too, but it will have a different texture.
- When adding the stock, make sure that the stock does not exceed the level of the rice. You don’t need more stock than that.
- You can use vegetable or chicken stock.
- OPTIONAL: You can stir in more butter in the rice after cooking for extra creaminess.
- Store the mushroom rice in the fridge in an airtight container for up to 4 days.
- This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
Leave a Review or Question
Type your question or comment below, and click Post Comment. You'll see it on this page after we review it.