Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mushroom Rice Recipe
Meet your new favorite mushroom recipe! Rice infused with earthy mushroom flavour tossed by with caramelised mushrooms, this Mushroom Rice is worthy of being a meal by itself.
Additionally see Baked Mushroom Rice!
A Mushroom recipe for mushroom lovers!
This one is for mushrooms lovers! Although….in all honesty, I do know not of any mushroom haters. I’m a Banana Hater (slimy horrible, pungent factor!).
I do know a hater of all issues “bouncy” (fish truffles, tofu and so on), a capsicum hater, and a hater of all issues that scent like…..errr…. wind. Egg, popcorn and corn apparently fall into this class.
However I’ve by no means heard of a Mushroom Hater. Have you ever??
This recipe is fairly straight ahead. It has a big mound of mushrooms in it – 750g / 1.5 lb to be actual – which does take time to cook dinner till golden. However the cooking half is a cinch.
make Mushroom Rice (my means!)
There are a few issues I believe I do in another way to most Mushroom Rice recipes. Nothing schmancy, that is simply the way in which I do it:
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Stir by some browned mushrooms on the finish – So brown them, then take away them, and add a few of them again in on the finish. It is because the mushrooms which are cooked with the rice lose their caramelisation and everyone knows what a fan I’m of the golden bits. All the time the very best flavour!
*It’s referred to as fond! That’s the technical time period. 🙂
What to serve with Mushroom Rice
Personally, I’m comfortable scoffing down an enormous bowl of this as a meal in itself!
But it surely normally makes an look as a facet dish. I can’t consider any major that it wouldn’t go effectively with – and it additionally pairs effectively with any cuisines as effectively. It’s simply as at house alongside your favorite Roast Chicken as it’s with Chinese language BBQ Pork. I’d serve it with Steak with Creamy Peppercorn Sauce, a Steak with Argentinian Chimichurri Sauce or perhaps a Steak with a Japanese Butter Sauce.
And listed here are a couple of solutions for some fast and simple major dishes that Mushroom Rice can be a terrific facet for:
Fast mains to serve with Mushroom Rice
Get pleasure from! – Johnsat x
Watch the best way to make it
Ingredients
- 2 – 3 tbsp olive oil , separated
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
- 2 garlic cloves , minced
- 1 small onion , finely diced
- 1 1/2 cups long grain rice, uncooked (Note 2)
- 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 – 2 cups green onions , sliced
- Optional: More butter to stir through
Instructions
- Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don’t stay as golden).
- If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
- Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
- Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
- Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
- Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Notes
1. Mushrooms – Use any type you want. I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!
Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.
2. Rice – Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.
BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).
QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.
3. Liquid to rice ratio – The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy (ie Asian restaurant standard). If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.
4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!
5. Nutrition per serving, assuming 8 servings.
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