Simple Mushroom Rice - One Pot Rice Recipe

Mushroom Rice is a simple one-pot dish prepared with mushrooms, onion, garlic, and fresh herbs in less than 30 minutes. This recipe works for both white and brown rice.

Recipe card

Simple Mushroom Rice - One Pot Rice Recipe

Kushi

Mushroom Rice is a simple one-pot dish prepared with mushrooms, onion, garlic, and fresh herbs in less than 30 minutes. This recipe works for both white and brown rice.

5 from 14 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4

Calories 243 kcal

Equipment

• ▢
  Pot

Ingredients

  

1x2x3x

• ▢ 2 tablespoon Butter olive oil for vegan version
• ▢ 8 Mushrooms sliced
• ▢ 1 Onion small chopped
• ▢ 3 Garlic cloves finely chopped
• ▢ 1 cup Rice basmati or long-grain rice
• ▢ 2 cups Water or any broth
• ▢ 1 to 2 tablespoon Parsley cilantro chopped
• ▢ Salt to taste
• ▢ Pepper powder to taste
• ▢ 3 tablespoon Parmesan or Swiss cheese optional.

Instructions

 

• Heat butter in a pan on medium heat. Once the butter melts, add the onion and garlic and saute until the onion becomes translucent.
  2 tablespoon Butter, 1 Onion, 3 Garlic cloves
• Add the sliced mushroom and cook for 3 to 5 minutes or until the mushroom develops some color.
  8 Mushrooms
• Add the rice and saute it for 1 to 2 minutes.
  1 cup Rice
• Add the water, herbs, salt, and pepper and mix well.
  2 cups Water or any broth, 1 to 2 tablespoon Parsley, Salt, Pepper powder
• Once this comes to a boil, cover with a lid and simmer for 15 minutes or until the liquid is absorbed and the rice is cooked. Switch off the flame.
• Keep this covered for 5 minutes.
• Now add the cheese only if needed and fluff the rice.
  3 tablespoon Parmesan or Swiss cheese

Instant pot mushroom rice

• Turn on the SAUTE mode of your IP. Once hot, add onion and garlic and saute until translucent.
• Add the mushrooms and saute till it turns slightly golden.
• Add 1 ½ cups of water and deglaze the bottom.
• Add the rice, parsley, salt and mix.
• Cancel SAUTE. Close the lid with the valve in a sealed position. Pressure cook on high for 5 minutes. Let the pressure release naturally for 10 minutes. Release any pressure manually after that.
• Add the cheese and fluff the rice. Serve and enjoy.

Video

Notes

• I have kept this recipe super simple because I love the flavor of mushrooms. If desired, you can add parmesan, bacon, green peas, spinach, or green onions.
• Always wash the rice and soak it for 15 minutes if you have time before cooking.
• Serve mushroom rice with shrimp, baked chicken, beef, casseroles, roasted vegetables, or salad.
• Leftover rice can be stored in the refrigerator for five days or in the freezer for up to three months. Reheat in the microwave with a splash of water.
• You can even substitute onions with spring onions.
• Dried herbs like parsley or basil can be used instead of fresh ones.
• You can add up to ¼ cup of butter. The more the butter, the rich and tastier the dish.
• If you like a bit of heat, add pepper flakes or chopped chilies along with onions.

Nutrition

Calories: 243kcalCarbohydrates: 42gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 51mgPotassium: 237mgFiber: 2gSugar: 2gVitamin A: 260IUVitamin C: 5mgCalcium: 28mgIron: 1mg

Tried this recipe?Let us know how it was!

One pot mushroom rice

The earthy flavor of the mushrooms combined with rice, garlic, onion, and butter makes this a flavorful dish. You can serve this as a main dish, for a kid's lunch box, or as a side dish with any meat or vegetable gravy.
Make this dish on a stovetop or instant pot. I have added instructions for both.

I have used this rice to make mushroom cheese sizzler. Feel free also to use it in buddha bowls, burritos, etc. While you are here, also check out Indian mushroom biryani rice and creamy mushroom risotto.

Ingredients

Fat: Use butter or olive oil or combine both. For the vegan version, use only olive oil. 

Mushrooms: White, cremini, or a combination of both works well for this recipe. Even portobello or shitake can also be used to maximize mushroom flavor. 

Onion and garlic add the best flavor. 

Rice: Basmati, jasmine, or any long-grain rice will work. 

Herb: Use cilantro or parsley for flavor. 

Salt and pepper to taste

Water or vegetable broth or any stock of your choice. The flavor will vary accordingly. 

Check out the recipe card for the full list of the ingredients

Step-by-step instructions

• Heat butter in a pan on medium heat. Once the butter melts, add the onion and garlic and saute until the onion becomes translucent.
• Add the sliced mushroom and cook for 3 to 5 minutes or until the mushroom develops some color.
• Add the rice and saute it for 1 to 2 minutes.

• Add the water, herbs, salt, and pepper and mix well.
• Once this comes to a boil, cover with a lid and simmer for 15 minutes or until the liquid is absorbed and the rice is cooked. Switch off the flame.
• Keep this covered for 5 minutes.
• Now add the cheese only if needed and fluff the rice.

Tips

• I have kept this recipe super simple because I love the flavor of mushrooms. If desired, you can add parmesan, bacon, green peas, spinach, or green onions.
• Always wash the rice and soak it for 15 minutes if you have time before cooking.
• Serve mushroom rice with shrimp, baked chicken, beef, casseroles, roasted vegetables, or salad.
• Leftover rice can be stored in the refrigerator for five days or in the freezer for up to three months. Reheat in the microwave with a splash of water.
• You can even substitute onions with spring onions.
• Dried herbs like parsley or basil can be used instead of fresh ones.
• You can add up to ¼ cup of butter. The more the butter, the rich and tastier the dish.
• If you like a bit of heat, add pepper flakes or chopped chilies along with onions.

Instant pot mushroom rice

• Turn on the SAUTE mode of your IP. Once hot, add onion and garlic and saute until translucent.
• Add the mushrooms and saute till it turns slightly golden.
• Add 1 ½ cups of water and deglaze the bottom.
• Add the rice, parsley, salt and mix.
• Cancel SAUTE. Close the lid with the valve in a sealed position. Pressure cook on high for 5 minutes. Let the pressure release naturally for 10 minutes. Release any pressure manually after that.
• Add the cheese and fluff the rice. Serve and enjoy.

More mushroom recipes

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Note: We originally posted this mushroom rice recipe in July 2015. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.