Description
A flavorful and comforting Mushroom Rice recipe that combines sautéed mushrooms, garlic, and onions with long grain rice simmered in vegetable broth. Perfect as a hearty side or a main vegetarian dish, this recipe highlights earthy mushrooms with the richness of butter and fresh green onions for a satisfying and easy-to-make meal.
Ingredients
Mushrooms and Aromatics
- 2 – 3 tbsp olive oil (divided)
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms, sliced 3 – 5 mm (1/8 – 1/5″ thick)
- 2 garlic cloves, minced
- 1 small onion, finely diced
Rice and Liquid
- 1 1/2 cups long grain rice, uncooked
- 2 1/4 cups vegetable stock or broth (can substitute chicken broth)
Finishing Ingredients
- 1 1/2 – 2 cups green onions, sliced
- Optional: More butter to stir through at the end
Instructions
- Sauté half the mushrooms: Heat 2 tablespoons of olive oil in a large pot over high heat. Add half of the sliced mushrooms and cook for about 5 minutes until they turn golden. Season with salt and pepper, then remove them from the pot and set aside to preserve their golden color.
- Prepare aromatics: If the pot appears dry, add an additional 1/2 to 1 tablespoon of olive oil, then add the butter and let it melt. Add the finely diced onions and minced garlic to the pot.
- Cook remaining mushrooms: Sauté the onions and garlic for about 30 seconds before adding the remaining mushrooms. Cook these mushrooms for approximately 5 minutes until they are lightly browned and the bottom of the pot develops a brown crust. These mushrooms won’t caramelize as much as the first batch but will add depth of flavor.
- Toast rice and deglaze: Stir in the uncooked rice along with a splash of broth. Mix thoroughly to loosen the browned bits stuck to the pot which enhances the flavor.
- Add remaining broth and cook rice: Once the bottom of the pot is clean from the browned bits, pour in the rest of the vegetable broth. Cover the pot with a lid and bring it to a simmer. Then reduce the heat to medium-low to cook gently.
- Simmer until liquid is absorbed: Cook for about 15 minutes or until there is no residual liquid remaining. You can check by tilting the pot gently to see if any liquid pools.
- Combine mushrooms and scallions: Remove the pot from heat and take off the lid. Quickly fold in the reserved golden mushrooms and sliced green onions. Immediately cover the pot again and let it rest for 10 minutes. This step is crucial for getting fluffy rice and well-incorporated flavors.
- Fluff and serve: Using a fork or wooden spoon, fluff the rice gently to separate the grains. Optionally, stir through extra butter for added richness. Serve warm for a delicious mushroom rice dish.
Notes
- Slice mushrooms about 3 – 5 mm thick to ensure they cook evenly without becoming mushy.
- Long grain rice is preferred for its fluffy texture; rinsing is optional based on preference.
- Vegetable stock is used here for a vegetarian base but chicken stock can be substituted for more savory depth.
- The initial sautéed mushrooms are kept separate to retain their golden color and added at the end for texture contrast.
- The 10-minute resting time after cooking helps flavors meld and rice absorb any residual steam.
- Adding extra butter at the end is optional but adds a nice richness and glossy finish to the rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
