Easy Mushroom Rice in just 30 minutes with buttery mushrooms, caramelized onions and thyme. So much flavor you can even skip the stuffing!
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.
- 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
- 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.