Why We Love This Mushroom Rice Recipe
Mushrooms make everything else taste better, am I right? The earthy flavors and meaty texture are unique and so delicious! When added to a rice pilaf, mushrooms add nutrients and depth to create a hearty rice side dish! Today’s Mushroom Rice Pilaf is a power-packed super side dish that pairs well with nearly everything imaginable. Every protein from firm white fish, to chicken, pork chops, and steaks is elevated by a scoop of this easy mushroom rice. Plus, it makes a marvelous vegetarian main dish with roasted asparagus and a fried egg on top. This recipe has a large amount of mushrooms in it, but they cook down to a more manageable size since the liquid will release and evaporate in the pot! If you want to use fewer mushrooms, you definitely can.
Mushroom Rice Ingredients
Mushrooms – feel free to use a variety of different kinds Butter – to sauté the mushrooms, you can also use olive oil! Chopped Shallots – for added flavor and a delicate texture Garlic – freshly minced Dried Thyme – or fresh, if you have it! Long Grain Rice – something like basmati or jasmine would work well, too Vegetable Broth – or you can use water or chicken broth, if desired Dry Sherry – for a depth of flavor Salt and Pepper – to taste
How To Make Mushroom Rice Pilaf
Prep the mushrooms. Remove any stems, then thinly slice the mushrooms. Chop the shallot and mince the garlic. Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the shallots, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften. Pour in the rice, broth, and sherry. Stir in 1 teaspoon of salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer. Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes at the top of the rice. Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
What Kind of Mushrooms to Use
You can use any variety of mushrooms you like. Here I added button mushrooms, shitake mushrooms, and oyster mushrooms to the rice. The mix of wild mushrooms creates a well-rounded deep earthy flavor that accentuates meats, or even acts as a stand-in for meat when you want to go meatless for the evening. In fact, with the right blend of mushrooms, one might even say they have a meaty taste and texture.
Mushroom Rice Tips & Tricks
Gently clean off the mushrooms before slicing to remove any dirt! I like to use a damp paper towel to gently wash them off. If you rinse them in water, they will absorb the water so it is best to just brush off the dirt. Add extra veggies. You can definitely add extra veggies to this mushroom rice pilaf recipe if you would like. Try adding bell peppers or broccoli. Don’t add too much water! Make sure to add the correct amount of water based on the instructions on the package of the rice.
Serving Suggestions
You can serve this mushroom pilaf with a variety of your favorite proteins and sides! Try pairing it with some of my personal favorites:
Smoked Pork Chops Steak Diane Grilled Salmon Greek Chicken Air Fryer Green Beans Roasted Lemon Asparagus
Looking for More Amazing Dishes For Fall? Be Sure to Also Try:
Pressure Cooker Spiced Apples Irish Cabbage and Bacon Best Steakhouse Caesar Salad Maple Glaze Prosciutto Wrapped Sweet Potatoes Duchess Potatoes One Pot Seafood Curry Pasta
Check the printable recipe card below for the nutritional information of this side dish including calories, sodium, potassium, fiber, and calcium percentages. Also share this recipe on all your social media pages: Facebook, Instagram, and Pinterest. Share This Recipe With Friends!
