This mushroom rice is way better than a simple side dish. The secret is a splash of Worcestershire. It enhances the mushrooms and gives the rice this rich, almost buttery flavor. Try it and you’ll see exactly what I mean.
Because this mushroom rice just works
- The flavor is great. Cooking the mushrooms and adding that splash of Worcestershire gives each bite a rich, flavorful kick.
- The plot delivers. Fluffy rice every time with no mushy surprises.
- It fits into any meal. Pantry-friendly ingredients and a method that never disappoints.
Ingredients for mushroom rice
- Rice: For fluffy, separated-grain rice, long-grain white rice is best. If you want to use brown rice, increase the water to 2 cups and increase the cooking time to 40 to 45 minutes.
- Mushrooms: I used baby bella mushrooms. But feel free to use your favorite.
- Broth: I used chicken broth, but you can also use beef or vegetable broth.
- Vegan or Vegetarian Version: Use vegetable broth, replace the Worcestershire sauce with soy sauce or a splash of balsamic, and use olive oil in place of butter.
How to prepare mushroom rice
This mushroom rice is something you can make in a jiffy and it’s so tasty and satisfying. It’s simple, cheap, and a great addition to any protein like my Crispy Air Fryer or London Broil Chicken Wings.
- Prepare and cook: In a medium saucepan, heat the olive oil over medium heat. Add the sliced mushrooms and diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add the minced garlic, fresh thyme, Worcestershire sauce, and salt and pepper to taste. Cook for another 1-2 minutes.
- Add rice and butter: Add the butter and long grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the mushroom liquid.
- Add liquid: Add the chicken broth and stir, scraping up any brown bits from the bottom of the pan.
- Cook the rice: Bring to a boil, then reduce the heat and cover the pan. Cook for 15 minutes. Turn off the heat and let the rice rest for 5 minutes before fluffing it with a fork. Taste and adjust seasonings if necessary. If desired, garnish with fresh parsley and serve.
Alyssa’s expert advice
Don’t peek! Once you put the lid on, don’t take it off until the time is up. This will allow the steam to remain inside the pot, cooking the rice to perfection.
Press
Mushroom Rice
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Ingredients
- 2 spoons olive oil
- 8 ounces sliced mushrooms I used Baby Bella
- ½ cup diced onion
- 2 teaspoons minced garlic about 2 cloves
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 1 table spoon Worchestershire sauce
- salt and pepper to taste
- 2 spoons butter
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- fresh parsley optional seal
Instructions
-
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces sliced mushrooms AND ½ cup diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add 2 teaspoons minced garlic, 2 teaspoons fresh thyme, 1 tablespoon Worchestershire sauceAND salt and pepper to taste. Cook for another 1-2 minutes.
-
Add 2 tablespoons butterAND 1 cup long grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the mushroom liquid.
-
Add 1 ½ cups chicken broth and stir, scraping up any brown bits from the bottom of the pan.
-
Bring to the boil, then reduce the heat to low and cover the pan with a lid. Cook for 15 minutes. Turn off the heat and let the rice rest for 5 minutes before fluffing it with a fork. Taste and adjust seasonings if necessary. Complete with fresh parsley if desired and serve.
Notes
- Fridge: Store leftover mushroom rice in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store in the freezer in an airtight, freezer-safe container for up to 2 months.
- Heating: Reheat on the stovetop or in the microwave until thoroughly heated. If necessary, add a drop of broth to restore the humidity.
Nutrition
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