Mushroom Rice

Elevate your meals with Mushroom Rice! This flavorful side dish is quick, easy, and perfect for mushroom lovers.

Who else has a love affair with mushrooms? For me, it hasn’t been lifelong. When I was younger, mushrooms were among my least favorite things. Now though? Now I cannot get enough of them. Whether they are simply roasted , stuffed, Air Fried or sautéed in red wine and spooned over steak, I will eat mushrooms anyway I can get them. 

If you’re like me, then you’re always finding ways to add them to all your meals. This Mushroom Rice is a great way to do just that. It’s quick, easy and full of flavor. 

Mushroom Rice Ingredients: 

You’ll only need a handful of ingredients to make this mushroom rice and you might even have all of them on hand right now. 

• BUTTER/OLIVE OIL: To saute the mushrooms, onions, garlic and rice. 
• ONIONS: I used a regular yellow onion when making this recipe and it added a sweet oniony flavor. You can also use white onion or shallot if you want a little milder onion flavor. 
• GARLIC: I absolutely adore my garlic rice recipe, so I knew that I wanted to add it to this recipe too. 
• MUSHROOMS: I prefer to use crimini mushrooms when making this mushroom rice. They have a bit more flavor that white button mushrooms. 
• LONG GRAIN RICE: I made this with long grain white rice (jasmine), because it is what I usually have on hand. This cooking technique works great for that. Brown rice won’t work. 
• CHICKEN BROTH: Will add lots of flavor to the rice as it cooks. 
• BLACK PEPPER: Freshly ground black pepper will give you the best flavor. 

Step by Step Photos and Instructions: 

One of my favorite things about this mushroom rice is how easy it is to make. Just follow along with these step by step photos and instructions. 

• STEP #1: Place butter and olive oil together in a medium saucepan. Once butter has melted, add onion and cook just until it starts to brown. Add in garlic and cook 30 seconds – 1 minute or just until fragrant. 
• STEP #2: Add the crimini mushrooms and continue cooking until the mushrooms start to brown. 
• STEP #3: Stir in rice and cook until it becomes translucent. This step is important because it will help remove the starch from the rice so the final dish won’t be too gummy. 
• STEP #4: Pour in chicken broth and scrape any brown bits from the bottom of the pan (that is where the flavor is!). Bring to a boil. Reduce heat, cover and cook for 20 – 25 minutes. Fluff with a fork. Season with pepper and serve. 

Storage and Leftovers: 

Keep any leftovers in the refrigerator and eat within a few days. You can reheat with a zap in the microwave or on low in a covered pan. 

If you’re looking for something to serve with this garlic rice, check out these recipes: 

Roasted Rosemary Chicken is an easy recipe made with a few simple ingredients. Chicken thighs are marinated with garlic and rosemary then roasted to perfection. 

Want to make a perfectly cooked, juicy steak? You’ve got to try this recipe for Air Fryer Steak. It is ridiculously easy and oh so good!

Baked Salmon with Lemon Caper Butter is an easy family dinner! Salmon baked to perfection and topped with decadent lemon caper butter.

Note: Originally published in 2009 under the name “Rice Pilaf with Crimini Mushrooms”. Updated in 2025 with new photos, nutrition information and a slightly modified recipe.