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
Scale
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.