Creamy Mushroom Rice

Featured in One-Pot Recipes.

This flavorful mushroom rice transforms simple ingredients into something wonderful with golden mushrooms and aromatic rice. The mushrooms develop rich, deep flavor while the rice stays fluffy and absorbs the delicious flavors. Vegan buttery notes make it extra tasty, and parsley adds a fresh touch. Perfect for a side that stands out!
punchofyummy
Updated on Mon, 17 Mar 2025 18:04:41 GMT
Cooked rice topped with sautéed mushrooms and parsley. Pin it
Cooked rice topped with sautéed mushrooms and parsley. | pinchofyummy.com

Bowl-filling mushroom rice equals pure comfort food. This family favorite mixes golden mushrooms with fluffy rice and fresh herbs, creating kitchen aromas you can't resist. We use vegan butter for that smooth, rich texture that works great as a standalone dish or next to anything else on your table.

The Wonder With Each Spoonful

Brown mushrooms releasing their rich flavor into each rice grain is the real trick here. I found that cooking onions and garlic at the start builds an incredible base. This dish came from a hectic evening experiment and now everyone always asks for it.

What You'll Pull From Your Cupboards

  • Mushrooms: Cremini mushrooms can't be beat for flavor, though regular white ones work great too.
  • Rice: Go for long grain types as they keep their shape and stay nice and fluffy.
  • Vegan Butter: Don't skip this - it adds amazing richness you'll love.
  • Veggie Broth: This soaks into the rice and carries all the good flavors.
  • Onion & Garlic: These basics make everything taste better.
  • Parsley: Fresh herbs brighten it all up, but try scallions or dill for something different.

Crafting Your Delightful Mushroom Rice

Brown Your Mushrooms
Get your pot hot with olive oil. Cook mushrooms in two batches until golden, setting the first half aside.
Cook Your Flavor Base
Drop vegan butter in the pot with onion, garlic and your remaining mushrooms. Let them cook down about 5 minutes.
Toast and Prepare Rice
Mix in rice and stir for 2-3 minutes. Pour veggie broth in and bring everything to a simmer.
Let Rice Absorb Flavors
Lower heat, put the lid on and let it cook quietly for 15 minutes until rice gets tender and drinks up all the broth.
Complete Your Dish
Stir in those reserved golden mushrooms and fresh parsley. Cover again for 10 minutes before fluffing and serving.

My Cooking Tips

Always grab mushrooms that feel solid with unblemished caps. Don't mess around with rice types - long grain really is best here. And don't rush at the end - letting your rice sit makes such a difference in texture.

Put Your Spin On It

I throw in some fresh spinach or chopped peppers when I want extra color. Switching herbs to cilantro or dill changes things up nicely. For deeper flavor, try a few drops of soy sauce and sesame oil when serving.

Storage Solutions

Store what's left in sealed containers that'll stay good for 4 days in your fridge. Add a bit of broth when warming it up to keep everything moist. You can freeze portions for up to 3 months - just let them thaw overnight before heating.

Tasty Companions

This dish stands tall by itself, but it's amazing beside vegan cabbage steaks or a thick lentil stew. A simple green salad rounds things out perfectly. Really, it fits with almost anything you're planning to eat.

A Crowd Pleaser

I'm always happy how fast this comes together when I'm short on time. Those caramelized mushrooms turn basic rice into something worth talking about. And you can easily tweak the flavors to match what your family likes.

Cooking Know-How

Don't crowd your mushrooms when browning - cooking in batches really pays off. Be exact with your rice-to-broth ratio for the right texture. And that ten-minute rest at the end? Don't skip it - it makes all the difference.

A skillet contains a mixture of white rice, sliced mushrooms, chopped parsley, and a small bowl of grated cheese. Pin it
A skillet contains a mixture of white rice, sliced mushrooms, chopped parsley, and a small bowl of grated cheese. | pinchofyummy.com

Time-Saving Tricks

Slice mushrooms and veggies the day before to make cooking faster. Store everything in the fridge and get your rice and broth measured out early - you'll save so much time when cooking.

From Everyday Meals to Celebrations

This dish works for quick dinners but looks fancy enough for holiday tables too. Whenever I serve it at get-togethers, everyone wants to know how I made it. Those deep earthy flavors just make any meal feel special.

Nutritious Too

You'll get good protein from the mushrooms plus helpful fiber from the rice. Using vegan butter and broth keeps everything healthier without losing any of that amazing taste we all want.

Joy In Every Serving

I count on this recipe so much now. It uses stuff I always keep around and nobody ever complains when I make it. Something about those golden mushrooms mixed with creamy rice just hits the spot every time.

A bowl of cooked rice topped with sautéed mushrooms and chopped parsley. Pin it
A bowl of cooked rice topped with sautéed mushrooms and chopped parsley. | pinchofyummy.com

Frequently Asked Questions

→ What should I look for when buying mushrooms?
Pick mushrooms that feel firm and smooth with dry, plump caps. Avoid any with marks or bruises.
→ Why use long-grain rice for this dish?
Long-grain rice gives separated, drier grains due to less starch, while short-grain rice can end up sticky and soft.
→ Can mushroom rice be frozen?
Absolutely! Put it in a freezer-friendly bag and keep it for up to 3 months. Let it thaw in the fridge before warming up, adding broth as needed.
→ Why do you cook the mushrooms in two steps?
By cooking them in smaller portions, they caramelize more evenly. This brings out extra flavor with crispy browned bits.
→ How should leftovers be stored?
Cool the rice and place it in a sealed container in the fridge for 3-4 days. Heat it thoroughly before eating.

Mushroom Rice

A flavorful vegan rice dish made with golden mushrooms, herbs, and creamy vegan butter. Works great for a side or a light meal.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Amelia

Category: One-Pot Recipes

Difficulty: Intermediate

Cuisine: Modern Asian

Yield: 6 Servings (6 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 1/2 pounds of clean, thinly sliced assorted mushrooms.
02 2 tablespoons of high-quality olive oil.
03 3 tablespoons of vegan butter.
04 A finely chopped yellow onion.
05 2 garlic cloves, finely chopped.
06 1 1/2 cups basmati rice.
07 2 1/4 cups of flavorful veggie stock.
08 1/4 cup of freshly chopped flat-leaf parsley.

Instructions

Step 01

In a big pot, heat the oil over medium-high. Toss in half the mushrooms, cook till they're golden brown, then take them out and set aside.

Step 02

Add 2 tablespoons of butter into the same pot. Toss in the onion, garlic, and the leftover mushrooms. Cook for about 5 minutes till softened.

Step 03

Mix the basmati rice in. Stir and cook for 2-3 minutes to give the grains a bit of toastiness.

Step 04

Pour in the veggie stock, let it come to a boil, then reduce heat to low. Cover with a lid and cook for 15 minutes, or until the rice is soft.

Step 05

Turn off the heat. Stir in the rest of the butter, the mushrooms you set aside, and the parsley. Cover again and let sit for 10 minutes.

Step 06

Fluff everything with a fork, give it a good mix, and serve it up warm.

Notes

  1. Pick firm mushrooms without any spots for a better dish.
  2. Long grains work best to keep the rice fluffy and separate.
  3. Cooking mushrooms on their own gives them a nice caramelized texture.
  4. Letting rice sit after cooking makes it extra tender.

Tools You'll Need

  • A large pot with a tight-fitting lid.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No allergens are listed.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 438
  • Total Fat: 16 g
  • Total Carbohydrate: 65 g
  • Protein: 11 g