If you have a hankering for something warm, comforting, and packed with umami, you absolutely have to try this Creamy Mushroom Rice Recipe. It’s a beautiful balance of tender rice infused with the deep, earthy flavors of perfectly sautéed mushrooms and a touch of garlic and butter that elevates each bite into a cozy delight. Whether you want a hearty side or a stand-alone vegetarian dish, this recipe delivers a luscious texture and a vibrant taste that makes every forkful feel like a warm hug from your kitchen.
Ingredients You’ll Need
Simple ingredients often make the most memorable dishes, and this Creamy Mushroom Rice Recipe is no exception. Each component brings its own magic, from the fragrant garlic to the tender mushrooms, ensuring every spoonful is packed with layers of flavor and perfect texture.
- Olive oil (2 – 3 tbsp): Adds a fruity, smooth base for sautéing mushrooms and onions.
- Butter (30g / 2 tbsp): Gives a rich, creamy finish and helps meld all savory flavors together beautifully.
- Mushrooms (750g / 1.5 lb, sliced 3 – 5 mm thick): The star ingredient—earthy, meaty, and full of umami that defines this dish.
- Garlic cloves (2, minced): Tenderly infuses the dish with aromatic warmth without overpowering the mushrooms.
- Small onion (1, finely diced): Adds subtle sweetness and depth to the base layer of flavor.
- Long grain rice (1 1/2 cups, uncooked): Absorbs all those wonderful flavors, creating creamy yet distinct grains.
- Vegetable stock or broth (2 1/4 cups): Provides the moisture and savory lift essential for perfectly cooked rice.
- Green onions (1 1/2 – 2 cups, sliced): Offers a fresh, vibrant finish that adds a pop of color and crunch.
- Optional butter for stirring through: For an extra silky, indulgent touch to finish the dish.
How to Make Creamy Mushroom Rice Recipe
Step 1: Sauté the First Batch of Mushrooms
Start by heating 2 tablespoons of olive oil in a large pot over high heat. Toss in half of the sliced mushrooms and cook them until golden brown, about 5 minutes. This step is crucial because it develops that deep caramelization and intense mushroom flavor. Once beautifully golden, season with salt and pepper, then set these mushrooms aside—save them for the finale as they hold onto that perfect color and texture.
Step 2: Build Your Flavor Base
If your pot looks dry, add another half to one tablespoon of olive oil along with the butter. Once the butter melts, add the finely diced onion and minced garlic. This combination quickly creates the savory flavor foundation of the dish. Cook the mixture for just 30 seconds—it’s all about softening those aromatics without burning them for maximum flavor.
Step 3: Cook the Remaining Mushrooms
Now, toss in the rest of your mushrooms. These won’t caramelize as much as the first batch but will soak up the savory base and begin to brown lightly, releasing more mushroomy goodness. Cook for roughly 5 minutes until the bottom of your pot starts showing some delicious brown bits—this fond is key for flavor layering.
Step 4: Toast the Rice and Deglaze
Add the uncooked long grain rice directly into the pot and give everything a good stir. Then add a splash of broth to deglaze the pot, scraping all that flavorful brown goodness off the bottom. This step ensures all those concentrated flavors get absorbed into the rice, creating a wonderfully rich base for the rest of the cooking process.
Step 5: Add Remaining Broth and Simmer
Once the pot base looks clean and free of stuck bits, pour in the remaining vegetable stock. Cover your pot with a lid, bring it up to a gentle simmer over medium heat, then reduce to medium-low. This slow cooking helps the rice absorb the flavorful broth without sticking or burning.
Step 6: Cook Until Liquid Is Absorbed
Let the rice cook undisturbed for about 15 minutes or until you no longer see liquid when you tilt the pot gently. This ensures your rice is perfectly tender and creamy without being mushy, with just the right bite.
Step 7: Fold in Golden Mushrooms and Green Onions
Remove the pot from heat and lift the lid. Quickly stir in the reserved golden mushrooms and the sliced green onions to add freshness and a touch of crunch. Replace the lid and let the rice sit off the heat for 10 minutes—this resting step lets aromas mingle and brings the whole dish together.
Step 8: Fluff and Serve
Finally, give your rice one last gentle fluff with a fork or wooden spoon. If you love it extra luscious, stir through a little more butter at this point. Then dig in and enjoy every creamy, flavorful bite of your Creamy Mushroom Rice Recipe.
How to Serve Creamy Mushroom Rice Recipe
Garnishes
Topping this dish with a sprinkle of fresh herbs like parsley or thyme adds a lovely pop of color and a fresh herbal note that contrasts beautifully with the earthy mushrooms. A grating of Parmesan or a drizzle of truffle oil can also turn this everyday dish into something special and elegant.
Side Dishes
This mushroom rice is wonderfully versatile, pairing perfectly with a simple green salad for a light meal or alongside roasted chicken or grilled fish for a heartier spread. It also works beautifully as a side for creamy soups or stews where you want a bit of comfort on the plate.
Creative Ways to Present
For a different twist, serve the creamy mushroom rice stuffed inside roasted bell peppers or portobello mushroom caps for an impressive vegetarian entrée. You can also turn it into individual portions by baking it in ramekins topped with melted cheese or crispy breadcrumbs for a delightful golden crust.
Make Ahead and Storage
Storing Leftovers
Your leftover creamy mushroom rice keeps beautifully in the fridge for up to 3 days when stored in an airtight container. It’s an excellent candidate for quick lunches or dinners since the flavors only deepen after resting.
Freezing
You can freeze the mushroom rice in portioned airtight containers for up to one month. Just be sure to thaw it overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
Reheat gently on the stovetop with a splash of broth or water to refresh the creaminess. Alternatively, microwave on medium power in short bursts, stirring in between until piping hot and fluffy. Avoid overheating to keep the rice tender and delicious.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While button or cremini mushrooms work wonderfully, you can experiment with shiitake, portobello, or even chanterelles for different textures and flavor profiles. Just adjust cooking times accordingly.
Is this recipe suitable for vegans?
With a few easy swaps, yes! Replace butter with a plant-based alternative and use vegetable broth. The olive oil and mushrooms provide plenty of flavor to keep the dish rich and satisfying.
Can I make this recipe with brown rice?
You can, but because brown rice takes longer to cook and requires more liquid, you’ll need to adjust cooking times and broth quantities. It won’t be as creamy but will still taste fantastic with a nuttier texture.
What’s the best way to prevent the rice from sticking to the pot?
Use a nonstick or heavy-bottomed pot and stir when adding broth to deglaze the pot. Cooking on medium-low heat and avoiding stirring while simmering helps keep the grains intact without sticking.
Can I add other vegetables to this Creamy Mushroom Rice Recipe?
Definitely! Peas, diced carrots, or bell peppers can add wonderful color and sweetness. Add them during the cooking stage where you add the mushrooms so they cook through nicely.
Final Thoughts
There is something incredibly satisfying about a homemade Creamy Mushroom Rice Recipe that wraps you in comforting flavors and silky textures. It’s the perfect dish to make any day feel special, whether for a family dinner or a casual bite with friends. Give it a try, and I promise it will become one of your go-to recipes for a warm, delicious meal that’s both simple and irresistibly cozy.
Print
Creamy Mushroom Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This flavorful Mushroom Rice Recipe is a comforting and hearty dish featuring sautéed mushrooms cooked to golden perfection and combined with long grain rice simmered in savory vegetable stock. Finished with fresh green onions and optional butter for extra richness, this recipe yields a tender, aromatic side or main dish that serves 8 people.
Ingredients
Oils and Butter
- 2 – 3 tbsp olive oil (divided)
- 30g / 2 tbsp butter
- Optional: Additional butter for stirring through at end
Vegetables
- 750g / 1.5 lb mushrooms, sliced 3 – 5 mm (1/8 – 1/5″ thick)
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 1 1/2 – 2 cups green onions, sliced
Grains and Liquids
- 1 1/2 cups long grain rice, uncooked
- 2 1/4 cups vegetable stock or broth (can substitute chicken broth)
Instructions
- Sauté First Batch of Mushrooms: Heat 2 tablespoons of olive oil in a large pot over high heat. Add half of the sliced mushrooms and cook for 5 minutes until they turn golden. Season with salt and pepper, then remove the mushrooms from the pot and set aside to maintain their color and texture.
- Sauté Aromatics: If the pot is dry, add an additional 1/2 to 1 tablespoon of olive oil plus 2 tablespoons of butter. Once melted, add the finely diced onion and minced garlic to the pot.
- Cook Remaining Mushrooms: Cook onions and garlic for about 30 seconds, then add the remaining mushrooms to the pot. Continue cooking for around 5 minutes until the mushrooms are lightly browned and the bottom of the pot has browned bits, which add flavor.
- Toast Rice and Deglaze: Add the uncooked rice along with a splash of the broth. Stir well to scrape up and dissolve the browned bits from the pot’s base into the liquid, enhancing the flavor.
- Add Remaining Liquid and Simmer: Once the pot base is clean, add the rest of the vegetable stock. Cover the pot with a lid, bring it to a simmer over medium-high heat, then reduce to medium-low heat.
- Cook Rice: Let the rice cook for 15 minutes or until there is no residual liquid left by gently tilting the pot to check.
- Rest with Mushrooms and Scallions: Remove the pot from heat, quickly add the reserved golden mushrooms and sliced green onions, then cover again. Let it rest for 10 minutes—this step is crucial for flavor melding and texture.
- Fluff and Serve: Use a fork or wooden spoon to fluff the rice gently. Optionally, stir in more butter for extra creaminess. Serve warm and enjoy!
Notes
- Note 1: Slice mushrooms to about 3 – 5 mm thickness to ensure they cook evenly and develop good texture.
- Note 2: Long grain rice is recommended for a fluffy and separate grain texture.
- Note 3: Vegetable stock is preferred for vegetarian flavor, but chicken broth can be used if not vegetarian.
- Do not skip the resting step after cooking; it helps the flavors meld beautifully and ensures the reserved mushrooms stay golden.
- Adjust seasoning with salt and pepper according to taste, especially before serving.
