Easy Mushroom Rice in just 30 minutes with buttery mushrooms, caramelized onions and thyme. So much flavor you can even skip the stuffing!
Easy Mushroom Rice was NOT meant to be posted on the blog as a stand alone recipe. I actually had this recipe within the recipe for the Slow Cooker Mushroom Rice I posted just a few weeks ago. I also happen to have a button on my site that says “Jump to recipe.”
So when the emails started pouring in asking for a stovetop version of the recipe I directed them back to the post where it was described in detail. By about the tenth one I realized I should just include a separate recipe because I didn’t fully get how you all like to use the site.
As a rule I tend to stay on topic with recipes, I like to give tips and tricks, give complementary dish ideas and also link to similar recipes. I don’t really go into stories or personal topics because A: I’m not all that interesting and B: After almost 10 years as a working chef I find most people care about the food.
So, if you saw the previous recipe and wondered why this is here, now you know, haha.
Tips for this One Pot Stovetop Mushroom Rice:
- Just like the slow cooker version, I use butter instead of oil. The butter and mushroom flavors are the best together.
- I like to pump up flavors using a base which is a broth/stock that has been cooked down to a paste. It is all natural/organic and the flavors are super concentrated, so you don’t have to wait to reduce liquids. A good small spoonful in this recipe will take it from good to outstanding.
- After cooking I like to leave it off and covered for 5-10 minutes. I find rice to be fluffier and better cooked if not stirred and served immediately after the heat is turned off.
- CHEF SECRET: So…. I’d like to say chefs about your waistline. But as someone who has cooked for hundreds of families and over a hundred dinner parties I can tell you, we care more about you saying “WOAH, this is amazing.” The way to do that? Add in a tablespoon of butter when you stir/fluff the rice. The difference in flavor and texture will be huge.
Want Baked Mushroom rice?
Once you get the pot up to a boil, add it to a 325 degree preheated oven for 20-25 minutes.
Looking for more side dishes?
- Rainbow Roasted Vegetables
- Roasted Garlic Butter Mushrooms
- Perfect Potato Latkes
- Garlic Butter Roasted Carrots
- Parmesan Garlic Crash Hot Potatoes
Tools Used in the making of this Easy Mushroom Rice:
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Mushroom Base: Made from the same people above, this is an easy way to pump up the mushroom flavor. Also helps if you’re using white mushrooms. It is much cheaper than buying by the box and you don’t have to worry about an opened box going bad in the fridge.
Cast Iron Dutch Oven: This is my most used pot in my kitchen. Like the skillet version it is heavy, keeps heat well and gives the BEST sear ever.
Ingredients
- 3 tablespoons butter , divided
- 1 pound crimini mushrooms , sliced
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 2 cups rice
- 4 cups vegetable or beef broth
Instructions
- In a heavy bottomed pot add 2 tablespoons of butter and the mushrooms.
- Cook on medium high for 3-5 minutes or until they start to caramelize.
- Stir and cook an additional 3 minutes.
- Remove the mushrooms.
- Add in the onions, salt, pepper and thyme along with the last tablespoon of butter and cook on medium for 3-5 minutes or until they start to turn golden brown.
- Add in the garlic and mushrooms, then stir and cook for 1 minute.
- Add in the rice and broth.
- Bring to a boil, then reduce to low heat and cook covered for 18-20 minutes.
- Leave covered for an additional 10 minutes before serving.
Nutrition
outstanding
I’ve made this and it was delicious. I was planning on making a stovetop rice and chicken dinner using bone in thighs and Jasmine rice. Do you think if I browned the chicken then followed your recipe up to the point where you said it could go in the oven would work with the chicken in the rice? If so how long and what temp should I use? Would you recommend any other changes?
Here are a few of my chicken and rice recipes for you to check out.
https://dinnerthendessert.com/?s=chicken+and+rice
Please let me know which recipe you decided to make!
Very tasty. Made with plain rice in Instant pot- added green peas and mint leaves instead of thyme – no broth , used plain water
Recipe for is great ! Went well with baked scallops 🙂 loved it!!
Does this work with Quinoa in place of the rice? We love mushrooms, but trying to reduce the carb intake. We’re learning to use quinoa.
I think that would be awesome! feel free to experiment with any recipe!
Your notes mention better than bouillion and mushroom base but I do not see that in the recipe or instructions
Hi! So, I put beef broth in the recipe so that people know they can just use a store bought already made broth. I use better than bouilion because I use so much broth in the cooking its easier for me to make the broth the day of.
can i use leftover rice for this ?
I would not use leftover rice, this is for uncooked rice.
Are u using cooked rice or uncooked rice?
Uncooked rice.
Just tried this one tonight. Turned out great! My wife was really happy. The three year old insisted on PB&J.
Well, at least the parents enjoyed it!
In step 8 it’s stated to let the rice cook for 18-20 minutes, then step 9 instructs to “leave covered.” I’m assuming the rice should be covered in step 8?
Also, type of rice is not specified. From the photos it appears to be long-grain white rice. Is this correct? Is it converted rice or plain unprocessed?
Yes, it should be covered (I’ve updated the recipe card). Thanks for catching that!
I used long grain white rice for this recipe. 🙂
At what point do you add the mushrooms back in?
With the garlic, I updated the card to be clearer, thank you!
I just looked at your Easy Mushroom Rice recipe.
Many of us, myself included, are committed to a healthy lifestyle which includes using only whold grais. How about providing information in your recipes that use alternate ingredients, like whole grains?
Hi Lester,
I can 100% appreciate that. My experience cooking for clients however has fallen into two categories, simple classic recipes and Weight Watchers Recipes. This site is dedicated to easy weeknight meals, but I have plenty of friends who work with whole grains more regularly like twopeasandtheirpod.com and skinnytaste.com. Maybe those recipes may be a better fit. I’m also currently working on a project that will start near the end of the year that will incorporate more health focused recipes, so if you can stay tuned you may be happy too.
Rice is a weakness of mine! This looks so good!
Hi Sabrina. It’s been a long time since I’ve visited your blog and wanted to let you know that I tried your recipe for cheesy chicken and broccoli casserole tonight. It was absolutely delicious and my family and I enjoyed it so much. I will be making this meal again and again, trust and believe that.
I love easy side dishes like this and anything mushroom is always hit here!
Mushroom and thyme are made to be used together! 🙂
“Scrape the onion garlic mixture into the slow cooker.”
Was this left over from when it was a slow cooker recipe?
Brett, thank you so much! This is what happens blogging while sick! I read the recipe through 5 times and missed that.
I love mushrooms! This looks like the perfect rice! Thanks for sharing!