This mushroom rice is way better than a simple side. The secret is a splash of Worcestershire. It enhances the mushrooms and gives the rice this rich, almost buttery flavor. Try it, and you will see exactly what I mean.
Why This Mushroom Rice Just Works
- The flavor goes big. Cooking the mushrooms down and adding that splash of Worcestershire gives each bite a rich, savory pop.
- The texture delivers. Fluffy rice every time with no mushy surprises.
- It fits any meal. Pantry-friendly ingredients and a method that never lets you down.
Mushroom Rice Ingredients
- Rice: For fluffy, separate-grain rice, long-grain white rice is best. If you wish to use brown rice, increase the water to 2 cups and increase the cook time to 40-45 minutes.
- Mushrooms: I used baby bella mushrooms. But feel free to use your favorite.
- Broth: I used chicken broth, but you can also use beef or vegetable broth.
- Vegan or Vegetarian Version: Use vegetable broth, swap Worcestershire sauce for soy sauce or a splash of balsamic, and use olive oil in place of butter.
How to Make Mushroom Rice
This mushroom rice is something you can whip up in a jiffy, and it’s so tasty and satisfying. It’s simple, budget-friendly, and a great side to any protein like my Crispy Air Fryer Chicken Wings or London Broil.
- Prep & Cook: In a medium pot, heat the olive oil over medium heat. Add sliced mushrooms and diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add minced garlic, fresh thyme, Worcestershire sauce, and salt and pepper to taste. Cook for 1-2 more minutes.
- Add Rice & Butter: Add butter and long-grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the liquid from the mushrooms.
- Add Liquid: Add chicken broth and stir, scraping up the brown bits from the bottom of the pan.
- Cook Rice: Bring to a boil, then turn the heat to low and cover the pot. Cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes before fluffing with a fork. Taste and adjust seasonings if needed. Top with fresh parsley if desired and serve.
Alyssa’s Pro Tip
No Peeking! Once you put the lid on, do not take it off until the time is up. This will allow the steam to stay inside the pot, cooking the rice to fluffy perfection.
Mushroom Rice
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Ingredients
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms I used baby bella
- ½ cup diced onion
- 2 teaspoons minced garlic about 2 cloves
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons butter
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- fresh parsley optional garnish
Instructions
-
In a medium pot, heat 2 tablespoons olive oil over medium heat. Add 8 ounces sliced mushrooms and ½ cup diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add 2 teaspoons minced garlic, 2 teaspoons fresh thyme, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Cook for 1-2 more minutes.
-
Add 2 tablespoons butterand 1 cup long grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the liquid from the mushrooms.
-
Add 1 ½ cups chicken broth and stir, scraping up the brown bits from the bottom of the pan.
-
Bring to a boil, then turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes before fluffing with a fork. Taste and adjust seasonings if needed. Top with fresh parsley if desired and serve.
Notes
- Fridge: Store leftover mushroom rice in an airtight container in the fridge for up to 4 days.
- Freezer: Store in a freezer-safe, airtight container in the freezer for up to 2 months.
- Reheating: Reheat on the stove or in the microwave until heated through. Add a splash of broth if needed to restore moisture.
Nutrition
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