Mushroom Rice (One pot recipe)

Mushroom rice is an easy flavourful rice recipe made with button mushrooms, onion, garlic & black pepper etc. It is vegan, gluten free and can be served on its own or as a side dish.

This rice recipe is an absolute treat for mushroom lovers & makes for a quick delicious dinner or lunch. You can have it on its own or serve with some dishes like crispy tofu, stir fried broccoli, sweet & sour tofu, sticky cauliflower or gravy manchurian.

The mushroom rice recipe share here is:

Vegan
One pot
Vegetarian
Gluten free

Mushrooms are rich source of anti-oxidants, vitamins and minerals like potassium, zinc & magnesium etc. They can be used in variety of recipes like pilaf (pulao), curries, soups, pasta, appetisers, pasta or can be just sautéed in some garlic butter as side dish.

The important thing in this mushroom rice recipe is to bring out the flavours so that they can all be soaked up by rice. This is done by first sautéing the mushrooms in olive oil, butter & then later on cooking them with rice. Onion, garlic and spring onions are added to further enhance the flavour of rice.

Mushroom Rice Ingredients:

Rice: I have used long grain Basmati rice in this recipe. Personally I like the way they turn out nice & fluffy with mushrooms. Jasmine rice tends to turns out sticky but you can use them too.

Please make sure you rinse the rice well 2 to 3 times and soak them for 15 minutes to get rid of all the dust & extra starch. It is a simple step but make the rice fluffy and grains don’t stick to each other. For a healthier version you can even use brown rice or quinoa.

Mushrooms: You can use button mushrooms, bella, shitake, portabella or any other variety of mushroom in this rice recipe.

Onion & garlic: Both onion and garlic add aroma and compliment the flavour of mushrooms. It is best to use fresh garlic in this recipe but if you don’t have it, you can even use garlic powder.

Seasoning: These yummy mushrooms rice are seasoned with simple salt and black pepper. Some soy sauce can also be added for colour and flavour.

Herbs: Fresh green herbs like spring onion greens, scallions, chives or cilantro are garnished over the rice before serving.

Can I make this mushroom rice ahead of time?

Yes you can make mushroom rice a few hours ahead of time and store it in fridge. Just add a splash of water & microwave them for 2 minutes before serving.

Youtube Video:

This one pot mushrooms rice recipe is my favourite as it makes for a filling meal with punch of mushroom flavour. As much as I love mushrooms, my husband dislikes them to the core. I am still amused by the fact how can anyone not like these delicious earthy juicy mushrooms.

Hope you will like this delicious & easy mushroom rice recipe. More mushroom recipes you might like:

Ingredients: (For 3 to 4)

Basmati Rice (Long Grain)- 1 cup
Button Mushrooms- 400 gms (14 oz)
Vegetable Stock / Water- 2 cups
Olive Oil- 1 tbsp
Butter / Vegan Butter-1 tbsp
Onion- 1 (finely chopped)
Garlic Cloves- 3 to 4 (finely chopped)
Salt*- 1 tsp (to taste)
Crushed Black Pepper-1 tsp
Chopped Spring onion Greens-1/4 cup

Substitutions:

If you don’t want to use butter, you can use only olive oil or sesame oil.
*If the vegetable stock you are using has salt, reduce its quantity or skip adding it.
For more umami flavour, you can add some soy sauce also.
Instead of spring onions you can also use some chopped parsley or coriander.

Directions:

Step 1:
Wash the rice well 2 to 3 times to get rid of dust & extra starch. Soak them in fresh water for 15-20 minutes. While the rice is soaking let’s move to next step.

Step 2:
Wash the mushrooms once while scrubbing them gently to get rid of any dirt. Pat dry them on a kitchen towel. Slice them in medium thick pieces. Keep aside.

Step 3:
Heat butter & oil in a pan. Add half of the mushrooms to it and sauté till you start noticing caramelisation. Transfer them in a bowl & keep aside.

Step 4:
In the same pan, add finely chopped onion & garlic to it. Sauté for 30-40 seconds. Add 1-2 tsp more oil if required.

Step 5:
Add remaining mushroom slices to the same pan & sauté for 4-5 minutes on medium high flame till they become golden brown in colour.

Step 6:
Add soaked rice (discard the water in which they were soaked), salt, black pepper (& soy sauce if using). Mix gently. Add vegetable stock to the pan. Bring it to boil first & then simmer. Partially cover the pan with lid.

Step 7:
Let the rice cook for 12-15 minutes on medium-low flame. Check after 12 minutes to see if there is any water left. If you still see the water, cover with lid & let them cook for some more time.

Step 8:
Once the rice is cooked, switch off the flame. Add previously sautéed mushrooms & chopped spring onion greens. Cover for 5 more minutes. Open the lid and fluff the rice with a fork. Garnish with some more fresh spring onion green before serving and enjoy.

If you are looking for some more yummy quick healthy dinner recipes then do check out the recipes below:

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