This savory, buttery Mushroom Rice delivers rich, earthy flavors—and all in one pot!
What if it only took one pot to craft a restaurant-worthy dish in less than an hour? Mushroom rice does just that, transforming plain grains into a classy herb-infused lunch or dinner. This mushroom rice is downright delectable, thanks to a combination of butter, vegetable broth, and Worcestershire sauce. Seasoned with onion, garlic, thyme, and rosemary, it offers a delightful aroma and flavor.
Before discovering this recipe, I didn’t realize how flavorful rice can be. You start by first sautéing the mushrooms, setting them aside, and then sautéing the onion and garlic in butter. The rice soaks up all that aromatic goodness before simmering in vegetable broth, pulling everything together. Once the mushrooms are added to the rice, it bursts with a rich earthiness that can’t be beat. And the whole time, you’re using the same pot. Fewer dishes, more deliciousness!
If you’ve been looking for a new way to enjoy mushrooms, this is a great method. And don’t worry—even if you’re brand new to cooking with rice, this recipe makes it easy.
Risotto vs. mushroom rice—what’s the difference?
While the two dishes might seem similar at first, there are some distinct differences. For one thing, Mushroom Risotto uses arborio, a medium-grain Italian rice. Moreover, risotto is traditionally a creamy dish that cooks for a longer period, allowing the starch in the rice to thicken the sauce.
Mushroom rice, however, is not creamy. This recipe calls for long-grain rice, which retains its fluffy texture and remains separate when cooked. The recipe also includes Worcestershire sauce to amplify the rich umami flavor.
How do I store leftovers?
Once cooled to room temperature, leftover mushroom rice can be transferred to an airtight container and refrigerated for 3-5 days. Alternatively, if you need to store it longer, freeze it for up to 3 months, and then thaw it in the fridge overnight. To reheat, put it back in a pot on the stove over medium heat, stirring occasionally, until it’s completely warm. If the rice appears dry, add a splash of broth or water to loosen it up.
Serving suggestions
Garnish your mushroom rice with freshly chopped parsley and/or Parmesan cheese, and you’ve got a one-pot meal that satisfies. For a light starter, consider something fresh, such as a Spring Salad or Chopped Salad. Alternatively, you can keep things hearty by serving the rice with Air-Fryer Meatballs or Roasted Chicken. And if you don’t mind the carbs, these Potato Rolls are great for dipping! Overall, you’d be surprised by how complementary this rice dish can be!
Ingredients
- 3 tablespoons unsalted butter divided
- 1 pound mushrooms sliced
- Salt and pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/2 cups long-grain rice uncooked
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 1/2 cups vegetable broth
- 3/4 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and sauté for about 10-15 minutes until they are golden and have released their moisture. Season with salt and pepper. Remove the mushrooms from the pot and set aside.
- In the same pot, add the diced onion and minced garlic along with the remaining butter. Cook for 1 to 2 minutes until the onion softens and the garlic becomes fragrant.
- Add the uncooked long-grain rice and dried thyme and rosemary to the pot. Stir for about 1 minute to lightly toast the rice and coat it in butter and aromatics.
- Pour in the vegetable broth and stir to combine, making sure to scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer undisturbed for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Return the sautéed mushrooms to the pot. Cover and let the dish stand off the heat for another 5 minutes so the flavors meld.
- Fluff the rice with a fork, then mix in the Worcestershire sauce. Adjust the seasoning with salt and pepper if needed, and stir in the chopped parsley, if using.
- Serve your mushroom rice warm as a side dish or a light main course. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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