Kitchen notes · a little help before you start
Mushroom Rice
Browned mushrooms give a bowl of rice plenty of savory flavor, with parsley adding a fresh finish. The grains stay separate and tender, ready to scoop up alongside the mushrooms.
- Prep
- 7 min
- Cook
- 23 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Rice dishes
A few quick notes
1. Wait for a dry pan
Cook the mushrooms until their liquid evaporates before adding rice. Extra mushroom liquid can leave the finished grains soggy.
2. Keep the lid closed
Leave the pan covered for the full fifteen-minute simmer, without stirring or lifting the lid and releasing its steam.
3. Give mushrooms room
Avoid crowding the mushrooms as they brown. Crowded mushrooms steam instead of developing that color.
Get to know the ingredients
Rinsed long-grain rice
Rinse the rice until its water runs clear, then drain it before adding to the dry mushroom mixture.
Sliced mushrooms
Cremini or white mushrooms both work. Slice them before cooking with the salt, pepper and Italian seasoning.
Fresh parsley
Chop the parsley before the finish. It goes in after the covered rice cooking stage, when you fluff the grains.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Mushroom Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fluff with a fork
Remove the lid, add parsley and fluff gently with a fork. Taste and adjust the seasoning before serving.
A little more help as you go
Coat the rice first
Stir the drained rice into the mushrooms until coated before adding broth and bringing the pan to a boil.
Soften onion before garlic
Give the onion its three-minute start, then add minced garlic for thirty seconds before the mushrooms go in.
A few questions you might have
Can I use basmati or jasmine?
You can use both alongside long-grain rice. Short-grain rice is discouraged because it is too starchy for this cooking method.
What changes for brown rice?
Use two-and-a-half cups of liquid and forty-five minutes of cooking instead of the white-rice amounts and timing.
Can I replace the butter?
Olive oil or vegan butter are listed alternatives to the butter. Keep the vegetable broth for that variation.
Can I double the rice?
You can double the recipe in a larger pan, keeping the one-to-two ratio of rice to liquid for the white-rice method.
Why use a fork at the end?
A spoon can crush the grains. A fork helps fluff the rice after its covered cooking stage.
Any more cooking tips?
Rinse the rice until the water runs clear. The surface starch is what makes rice gluey. Don’t add the rice until the pan looks dry. Liquid still coming out of the mushrooms throws off the 1 to 2 ratio and the rice comes out soggy. Keep the lid on for the full 15 minutes. Lifting it releases the steam that cooks the top layer of rice. Fluff with a fork, not a spoon. A spoon crushes the grains. Long grain, basmati or jasmine all work. Short grain is too starchy for this method. For brown rice, use 2½ cups of liquid and cook 45 minutes instead of 15. To make it vegan, use olive oil or vegan butter in place of the butter and keep the vegetable broth. Doubling works in a larger pan, keeping the 1 to 2 rice to liquid ratio. Don’t crowd the mushrooms or they’ll steam instead of browning.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
