Made entirely in one pot, this Mushroom Rice gives you fluffy grains and tender mushrooms with less washing up, ideal for an easy family dinner.
I love mushrooms, and this One Pot Mushroom Rice is a delicious way to enjoy them. It’s a simple, comforting dish with plenty of mushrooms and fluffy rice with perfectly separate grains. It works well as a side dish or as a main meal. And when it comes to mushrooms, I must admit I am very spoilt.
Growing up in Italy, you are exposed to some of the best mushrooms in the world, including Porcini. We also have a huge variety that can be cooked in so many different ways. It’s also very common for people to wander through forests or mountains, foraging for wild mushrooms.
You need to be very careful if you do this, as some mushrooms are poisonous and not always easy to recognise. Here in Australia, the choice is definitely narrower, even though there are plenty of Asian mushrooms to choose from, but I still enjoy a good mushroom-based dish like this One Pot Mushroom Rice.
I have shared a few mushroom risotto recipes in the past, including my Porcini Risotto, Dried Porcini and Saffron Risotto, Chestnut Porcini Risotto, and Saffron Pumpkin Porcini Risotto. This recipe, however, is very different.
Why We Love One Pot Mushroom Rice
- Freezer-friendly portions are handy to keep on hand when you need an easy meal another day.
- Works equally well as a meat-free main dish or a substantial side for a larger meal.
- Easy-to-find ingredients make it practical when you don’t want to hunt down speciality products.
Key Ingredients for Mushroom Rice
Mushrooms
Mushrooms give the rice its savoury flavour and tender, meaty texture. White button, cremini or Swiss brown mushrooms work well, while a mixture of varieties can provide more depth and texture.
Long Grain Rice
Long grain rice gives Mushroom Rice its fluffy texture and helps the grains remain separate. Standard long grain white rice is a good choice for this recipe because its light texture works well with the mushrooms and stock.
Vegetable Stock
Vegetable stock adds savoury depth and seasons the rice from within. Choose a good-quality stock with a balanced salt level, as this will affect how much additional salt the dish needs.
Onion
Finely chopped onion adds gentle sweetness and savoury depth. Its mild flavour complements the mushrooms and garlic without making the rice feel too rich.
Parsley
Adds a light herbal flavour and fresh contrast to the richer mushrooms and olive oil. It also adds colour to the finished rice.
Find the complete list with measurements in the recipe card below.
How to Make Mushroom Rice
Step 1: Heat 1 tbsp of extra virgin olive oil in a large pot over high heat. Add half of the mushrooms and cook for 5 minutes, or until golden. Season with salt, then remove from the pot and set aside.
Step 2: Add another 1 tbsp of extra virgin olive oil to the same pot. Add the onions and garlic.
Step 3: Cook for 30 seconds, then add the remaining mushrooms. Cook for 5 minutes, or until lightly browned.
Step 4: Add a splash of stock and stir, scraping up any browned bits from the bottom of the pot.
Step 5: Add the rice and stir to combine. Season with salt, then pour in the remaining stock. Stir well and cover with a lid.
Step 6: Bring to a simmer, then reduce the heat to medium-low. Cook for 15 minutes, or until all the liquid has been absorbed.
Step 7: Remove the pot from the heat and take off the lid. Quickly stir in the reserved mushrooms, then replace the lid and leave to rest for 10 minutes.
Step 8: Remove the lid, fluff the rice with a fork and stir through the chopped parsley.
Step 9: Serve immediately.
Frequently Asked Questions
White button, cremini and Swiss brown mushrooms all work well. You can also combine different varieties if you prefer more variation in flavour and texture.
It isn’t required for this recipe. If you prefer to rinse the rice, drain it thoroughly before adding it to the pot so you don’t introduce extra water.
Brown rice requires more liquid and a longer cooking time, so it isn’t a direct substitute in this recipe. For the specified stock quantity and cooking time, long grain white rice is the appropriate choice.
Measure the vegetable stock accurately, as too much liquid can make the rice wet. Simmer until the liquid is absorbed, then let the rice rest covered for 10 minutes before fluffing.
Yes. Use a splash of broth to loosen the browned bits from the bottom of the pot, then add the remaining chicken broth. It will give the rice a richer, more savoury flavour.
Extra Help from the Kitchen
Choose Similar-Sized Mushrooms – Slice the mushrooms to a similar thickness so they cook at roughly the same rate and develop an even texture.
Use a Wide, Heavy-Bottomed Pot – Choose a pot with enough surface area for the mushrooms to make good contact with the hot surface and a heavy base to distribute heat evenly.
Measure the Stock Accurately – Use the full 2 ¼ cups of vegetable stock, including the splash used earlier in the recipe, to maintain the intended rice-to-liquid ratio.
Avoid Rinsing Unless Needed – Brush away loose dirt or wipe the mushrooms with a damp cloth when possible, as soaking them in water can make them harder to brown.
Check Your Stock Before Seasoning – Taste the vegetable stock first and adjust the salt accordingly, especially when using a concentrated or store-bought stock.
Variations and Twists
Mix the Mushrooms – Use a combination of cremini, white and shiitake mushrooms instead of a single variety. Shiitake brings a deeper savoury flavour, while white and cremini mushrooms keep the texture balanced.
Finish with Green Onion – Stir finely sliced green onion through the finished rice with the parsley. It adds a mild onion flavour and a fresh finish.
Use Butter for Extra Richness – Replace part of the olive oil with unsalted butter when cooking the mushrooms. Butter gives the mushrooms a richer flavour and helps deepen their browning.
Boost with Soy Sauce – Stir 1 to 2 teaspoons of soy sauce into the vegetable stock before adding it to the rice. It deepens the savoury flavour, so reduce the salt slightly to keep the seasoning balanced.
Storage and Shelf Life
Store leftover Mushroom Rice in an airtight container in the fridge for up to 3 to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheat in the microwave for 2 to 3 minutes, stirring halfway through, or on the stovetop over medium-low heat for about 5 minutes. Add a splash of water or vegetable stock if needed and heat until steaming hot throughout. Reheat only once.
Recipes Worth Trying Next
- One Pot Lemon Chicken and Rice
- Thai Chicken Fried Rice
- Eggplant Rice
- Mushroom and Mozzarella Skillet Chicken
One Pot Mushroom Rice Recipe
Ingredients
- 2 tbsp extra virgin olive oil – divided
- 750 g – 1 ½ lb mushrooms – sliced
- 2 garlic cloves – minced
- 1 small onion – finely chopped
- 1 ½ cups long grain rice
- 2 ¼ cups vegetable stock
- 1 ½ tbsp parsley – chopped
- salt – to taste
Instructions
- Heat 1 tbsp of extra virgin olive oil in a large pot over high heat. Add half of the mushrooms and cook for 5 minutes, or until golden. Season with salt, then remove from the pot and set aside.
- Add another 1 tbsp of extra virgin olive oil to the same pot. Add the onions and garlic.
- Cook for 30 seconds, then add the remaining mushrooms. Cook for 5 minutes, or until lightly browned.
- Add a splash of stock and stir, scraping up any browned bits from the bottom of the pot.
- Add the rice and stir to combine. Season with salt, then pour in the remaining stock. Stir well and cover with a lid.
- Bring to a simmer, then reduce the heat to medium-low. Cook for 15 minutes, or until all the liquid has been absorbed.
- Remove the pot from the heat and take off the lid. Quickly stir in the reserved mushrooms, then replace the lid and leave to rest for 10 minutes.
- Remove the lid, fluff the rice with a fork and stir through the chopped parsley.
- Serve immediately.
Notes
- The liquid-to-rice ratio in this recipe gives you tender, perfectly cooked rice that stays fluffy. If you prefer softer rice, add an extra ½ cup of liquid.
- This recipe serves 8 as a side dish or 4 as a main. It keeps well in the fridge for a few days and freezes well too.
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It’s so simple and easy to prepare. Thanks for sharing the recipe Manu. 🙂
I also love mushrooms and one pot meals! I have pinned this recipe to try, thanks for sharing 🙂