Description
A flavorful and hearty Mushroom Rice recipe featuring sautéed mushrooms, aromatic garlic and onion, and perfectly cooked long grain rice simmered in vegetable stock. This dish is ideal as a comforting side or a satisfying main, offering rich umami notes and a tender, fluffy texture.
Ingredients
Mushrooms and Oil
- 2 - 3 tbsp olive oil (divided)
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms, sliced 3 - 5 mm (1/8 - 1/5 inch) thick
Vegetables and Rice
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 1 1/2 cups long grain rice, uncooked
- 1 1/2 - 2 cups green onions, sliced
Liquids
- 2 1/4 cups vegetable stock or broth (can substitute with chicken broth)
Optional
- More butter to stir through before serving
Instructions
- Cook first batch of mushrooms: Heat 2 tablespoons of olive oil in a large pot over high heat. Add half of the sliced mushrooms and cook them for 5 minutes until they turn golden brown. Season with salt and pepper, then remove the mushrooms from the pot and set aside, preserving their golden color.
- Sauté aromatics: If the pot is dry, add another 1/2 to 1 tablespoon of olive oil along with the butter. Once melted, add the finely diced onions and minced garlic. Cook for 30 seconds to release their aroma.
- Cook second batch of mushrooms: Add the remaining mushrooms to the pot and cook for 5 minutes until they are lightly browned and the base of the pot has some browned bits (fond). These mushrooms won’t caramelize as deeply as the first batch.
- Toast the rice: Add the uncooked long grain rice to the pot along with a splash of vegetable broth. Stir well to deglaze the pot and incorporate the browned bits from the bottom into the liquid.
- Add remaining liquid and simmer: Once the base of the pot is clean, pour in the remaining broth. Place a lid on the pot, bring it up to a simmer, then reduce the heat to medium-low.
- Cook rice: Let the rice cook for 15 minutes or until there is no residual liquid left (you can tilt the pot gently to check).
- Rest with reserved mushrooms and scallions: Remove the pot from heat and take off the lid. Quickly toss in the reserved golden mushrooms and sliced green onions, then put the lid back on. Let the rice rest for 10 minutes to allow flavors to meld and the rice to finish steaming.
- Fluff and serve: Remove the lid and fluff the rice gently using a fork or wooden spoon. Optional: Stir through additional butter for a richer taste before serving.
Notes
- Slicing mushrooms uniformly (3-5 mm thick) ensures even cooking and optimal texture.
- Using vegetable or chicken stock adds depth of flavor; water can be used but results will be less flavorful.
- Resting the rice with reserved mushrooms and scallions is essential to infuse the dish with full flavor and allows the rice to finish cooking perfectly.
- For extra richness, additional butter stirred through at the end enhances creaminess and mouthfeel.
- Season with salt and pepper according to taste at the initial mushroom cooking stage and adjust at the end if needed.