Baked Mushroom Rice Recipe

The subsequent time you’re after a mushroom recipe, look no additional than this fast ‘n straightforward BAKED Mushroom Rice! It’s buttery, garlicky, with golden brown juicy mushrooms and the baked rice is fantastically fluffy.

The concept behind this recipe is that the beautiful mushroom juice drips into the rice because it bakes – the perfect broth base ever!

Unimaginable, tremendous straightforward mushroom recipe!

I feel the 2 most typical recipe questions I get are:

1. Can this be made with chicken breast? (Arms down, essentially the most requested 😂)

2. Can this be made within the oven?

(Adopted carefully by the third most requested query: Can this be made in a sluggish cooker? ;-))

So right here’s the baked model of the favored Mushroom Rice recipe I shared a month or so in the past. Right here by common demand – and it’s superb!

You’ll love how the mushroom juices will get absorbed by the rice because it bakes!

Learn how to make Baked Mushroom Rice

Right here’s how straightforward it’s to make this:

1. place the raw rice, broth and seasonings in a pan

2. prime with garlic-butter coated mushrooms

3. bake! No stirring, no nothing!

And what comes out is extraordinary – golden brown roasted mushrooms on prime of fluffy seasoned rice.

It did take a few goes to determine issues like the correct amount of mushrooms. An excessive amount of mushrooms = too squished to go golden brown, too little = dried out rice. Quartered mushrooms work means higher than sliced (cooks too rapidly).

Because the mushrooms prepare dinner, they do shrink significantly which reveals the floor space of the rice so you get beautiful golden brown crunchy bits that get tossed by means of the rice. Additionally on the sides – cooks’ privilege, choose ’em all off for your self! 😂

Stovetop vs Baked Mushroom Rice

As for which one I desire – range prime or baked mushroom rice? I feel there’s a place for each variations on this world.

When time permits, I’d most likely nonetheless go for the range prime as a result of I do suppose the rice will get a bit extra flavour from the browning of mushrooms within the butter. And I simply love how the rice will get stained darkish brown.

But it surely does take extra time to make. Fixed stirring on the range, an unlimited pile of mushrooms cooked in 2 batches.

So from a sensible perspective, I see myself making the Baked Mushroom Rice extra steadily on a everyday foundation. I’m large on rice for a facet dish.

Excellent, fluffy BAKED rice!

I do know common readers are most likely sick of me saying this, so that is for the good thing about new readers / first timers who occur throughout this recipe – being of Japanese background, I used to be raised a rice snob. Mushy rice is a criminal offense in my household.

I like my rice tender however not tremendous mushy which truly means it’s overcooked. Fluffy slightly than mushy.

That’s what this recipe yields. Fluffy rice.

It’s garlicky and buttery. The mushrooms are 80% browned (the half that continues to be involved with the rice doesn’t brown) and I really like that they’re nonetheless juicy inside. The rice has absorbed all of the broth AND the mushrooms juices. See how a lot the mushrooms shrank within the photographs above? All that flavour results in the rice. 🙂

Mushroom Lovers – this one is for you! Go forth and revel in! – Johnsat x

Baked Mushroom Rice Recipe

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Serves: 6 Prep Time: 10 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 251 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 650g (1.3 lb) mushrooms , quartered (Note 1)
• 50g (3.5 tbsp) butter , melted (hot, not cooled)
• 2 – 3 garlic cloves , minced (I use 3 – nice and garlicky!)
• Salt and pepper
• 1.5 tbsp olive oil
• 1 1/2 cups long grain rice , uncooked
• 1 1/2 cups (375 ml) chicken or vegetable broth , low sodium
• 1 1/4 cups (315 ml) water
• 1 tsp dried thyme
• 1 tsp garlic powder
• 3 shallots / green onions / scallions , finely sliced
• 1 – 2 tbsp butter , optional

Instructions

1. Preheat oven to 180C/350F.
2. Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
3. Place all the Rice ingredients in a baking pan – 22 x 33 cm / 9 x 13″. Mine is 30 x 24 cm / 12 x 9.5″ – don’t need to be exact here, but don’t stray too much from pan size.
4. Mix and shake the pan to spread the rice out evenly.
5. Spread the mushrooms over the rice – they will be partially submerged but should pretty much cover the whole surface area (to be the “lid” while the rice cooks).
6. Drizzle over olive oil.
7. Bake for 35 – 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
8. Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

Notes

1. Perfect quantity of mushrooms is when they cover the surface area in a single layer. That way, they will act as a “lid” for the rice as it cooks, then as the mushroom shrinks it allows most of it to brown (the part touching the rice doesn’t brown).
If you have large mushrooms, about the size of a golf ball, you can use up to 750g / 1.5 lb because there will be less mushrooms (by quantity, not weight) so less covering the surface.
If the mushrooms are piled up too high, they won’t brown as much and also the rice will be on the soft side because less liquid will evaporate from the rice as it cooks (because of the mushrooms covering the surface area).
2. RICE TYPE: This recipe is best made with long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – around the same cook time. Medium and short grain rice will work but the rice will be a bit stickier (because that’s how short grain rice is).
Risotto and paella rice is not suitable. For BROWN RICE, do not top with mushrooms at the beginning. Cover with foil, bake for 30 minutes. Then remove foil, top with mushrooms and bake uncovered 30 – 35 minutes until mushroom is golden. I haven’t tried this recipe with quinoa or cauliflower rice.
3. SERVINGS: Serves 6 to 8 as a side.
4. Nutrition per serving, excluding the extra butter.

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