Fluffy rice with caramelized mushrooms, onions and garlic cooked in a rich broth make an amazing one-pot masterpiece! Mushroom Rice, made with 7 simple ingredients is a delicious side dish and makes a yummy meal on its own. This savory recipe with layers of flavor is sure to become a family favorite.
I am always on the hunt for side dishes that offer a little something extra. You know, more flavor, texture, and personality so to speak. Now, I’m not opposed to a baked potato or stovetop rice, but really, when it comes to enjoying a meal, I want a side dish that makes me want seconds.
That’s where this One Pot Mushroom Rice comes in. It’s a savory dish that checks off all the boxes on my best side dish playlist. It’s so good served alongside Lemon Roasted Chicken and is terrific with Irish Pot Roast. It’s also hearty enough to serve as a main meal. It’s one of my go-to lunch favorites. When I’m feeling extra fancy, I like to top it with a fried egg. Talk about perfection!
Ingredients for One-Pot Mushroom Rice
- Baby Portabella Mushrooms
- Beef Broth
How To Make Rice With Mushrooms
- First, grab a pound of mushrooms. I like to use baby portobellos because of their rich, meaty flavor. You can buy them pre-sliced to save a bit of time or you can chop them up yourself.
- Next, melt some butter in a pan. Add the mushrooms and the onions and cook until caramelized. This will take about 5 to 8 minutes.
- Remove the veggies from the pan add a bit more butter and the garlic. Sautee for about a minute. Add in the rice, thyme, and cook for 1 more minute. This allows the rice to toast a bit.
- Add in a cup of stock and scrape up any yummy bits from the bottom of the pan. Pour in remaining stock. Bring the mixture up to a simmer, cover, turn the heat down to low and cook for 15 minutes.
- Remove the pot from the heat and stir in mushrooms and onions. Cover and let sit for 5 to 8 minutes.
- Taste and adjust seasoning with salt and pepper.
This is a wonderful dish to serve during the week yet it’s special enough for entertaining. It makes a great addition to a holiday buffet, too. Since it’s budget-friendly, this recipe is great to take to a covered dish supper or to serve when you’re feeding a crowd.
More Great Side Dish Recipes
- Instant Pot Garlic Parmesan Noodles
- Air Fryer Baby Potatoes
- Roasted Asparagus With Lemon Panko And Feta
- Instant Pot Garlic and Herb Rice
Mushroom RicePrint Pin Rate
- 4 tablespoons butter
- 3 cloves garlic - minced
- 1 pound baby portabella mushrooms - chopped
- 1 small onion - diced
- 1 1/2 cups long-grain rice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 1/2 cups beef broth
- 2 tablespoon chopped parsley - optional
- In a large pot, melt 2 tablespoons butter. Add mushrooms and onions. Cook for 6-7 minutes until caramelized. Add garlic and cook for 1 more minute. Remove vegetables from pot.
- Add remaining 2 tablespoons of butter. Add the rice, thyme and salt. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of broth and scrape up any browned bits from bottom of pan. Add remaining broth and bring mixture up to a simmer. Turn heat to low, cover and cook for 15 minutes.
- Remove pot from heat. Stir in mushrooms and onions. Cover and let stand for 5 minutes. Taste and adjust seasoning. Sprinkle with chopped parsley if desired.