Easy Mushroom Rice

8 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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 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.

One Pot Mushroom Rice: The best, most buttery and mushroom-y rice you'll ever make. A PERFECT holiday side dish.

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.

Simple, buttery, delicious Mushroom Rice in 30 minutes.

Looking for more side dishes?

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.

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Easy Mushroom Rice

Easy Mushroom Rice in just 30 minutes with buttery mushrooms, caramelized onions and thyme. So much flavor you can even skip the stuffing!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 234kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 636mg | Potassium: 392mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 0.9mg
One Pot Mushroom Rice: The best, most buttery and mushroom-y rice you'll ever make. A PERFECT holiday side dish.
Simple, buttery, delicious Mushroom Rice in 30 minutes.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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?

  2. Very tasty. Made with plain rice in Instant pot- added green peas and mint leaves instead of thyme – no broth , used plain water

  3. 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.

    1. 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.

  4. 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?

    1. Yes, it should be covered (I’ve updated the recipe card). Thanks for catching that!

      I used long grain white rice for this recipe. 🙂

  5. 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?

    1. 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.

  6. 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.

  7. “Scrape the onion garlic mixture into the slow cooker.”

    Was this left over from when it was a slow cooker recipe?

    1. Brett, thank you so much! This is what happens blogging while sick! I read the recipe through 5 times and missed that.