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    Home » Side Dishes » Mushroom Rice

    Mushroom Rice

    Feb 16, 2022 by Tania Sheff · This post may contain affiliate links

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    This Mushroom Rice recipe is full of tender rice, caramelized mushrooms, and fresh herbs. Made with vegan butter for extra creaminess, it makes a delicious side dish or light meal.

    Mushroom Rice from up close

    This Mushroom Rice is so flavorful and simple to make. With pantry and fridge basics making up the ingredient list, it's easy to make and only takes about 30 minutes. I love serving this with some of our favorite soups and salads, as well as with a main course. It's filling enough to be a meal on its own, too.

    The mushrooms in this dish have been caramelized for optimum flavor, and the rice is cooked with garlic, onion, and veggie broth so it can absorb all the goodness. Earthy, creamy, and full of great flavor, this is one rice recipe that deserves a place at your table. Make it ahead, freeze it for later, or whip it up fresh for a quick lunch or delicious dinner. It's versatile enough to please everyone.

    Video Tutorial

    What you'll need

    • Mushrooms. Cremini or white button mushrooms.
    • Olive oil. Or any other oil of choice.
    • Vegan Butter. Use your favorite brand.
    • Rice. I used Basmati rice, but other long-grain rice can be used instead.
    • Onion + Garlic. For extra flavor.
    • Veggie Broth.
    • Parsley. Dill or scallions can be used instead.

    How to make this Mushroom Rice

    1. Heat up the olive oil in a large pot and add half of the mushrooms. Cook until nicely browned, remove from the pot, and set aside.

    cooking the mushrooms

    2. To the same pot, add 2 tablespoons of butter, onion, garlic, and the remaining sliced mushrooms. Cook for about 5 minutes.

    cooking the mushrooms with onions

    3. Add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.

    adding rice to the mushrooms

    4. At this point, add the broth, stir, and bring it to a boil. Reduce the heat to medium low, cover with a lid, and simmer for 15 minutes.

    adding veggie broth to the rice

    5. After the 15 minutes have passed, turn off the heat and remove the lid. Add about 1 tablespoon of vegan butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Mushroom Rice rest for 10 minutes.

    adding greens to the rice

    6. Lastly, remove the lid, stir everything together, and serve immediately. Enjoy!

    fluffing the rice
    Mushroom Rice in a bowl

    Tips for the best Mushroom Rice

    • Choose good quality mushrooms. When you choose your mushrooms, look for ones with a dry, plump head that is firm and smooth. Avoid any with bruises or blemishes.
    • Use long grained rice. Whichever variety you choose, use long grained rice because it has a lower starch content and tends to be drier with separated grains. Short grain tend to be soft and sticky.
    • Divide the mushrooms. In the beginning, the mushrooms that are cooked on their own develop a delicious caramelization. While the rice takes some of it, this ensures plenty of yummy bits in the end.
    • Let it simmer. Cooking with the lid on will allow the broth to cook into the rice with the help of the steam that accumulates. This will give it enough time to become tender before serving.

    Add-ins and Substitutes

    • Substitute other grains. This recipe will also work with grains like quinoa and brown rice. The cook time may vary slightly.
    • Add another vegetable. You could also make this rice dish with spinach, kale, green onions, bell peppers, or tomatoes.
    • Substitute other herbs. Parsley can be used, or you could use dill. Other options might be chives, cilantro, or tarragon. Fresh is always best, whichever herb you choose.
    • Add soy sauce. You can tweak the flavors of this dish by adding soy sauce and sesame oil. Just a little goes a long way, giving your Mushroom Rice a saltier umami taste.

    How to Store

    You can store this Mushroom Rice in an airtight container once it has cooled. Refrigerate it for up to 3-4 days. You can also freeze it in a freezer ziplock bag for up to 3 months. Defrost it in the fridge before reheating in the microwave, or on the stovetop. Add a splash of veggie broth if it seems a little dry.

    How to Serve it

    • On its own. This flavorful dish can easily be enjoyed all by itself for a light meal.
    • As a side dish. Serve it with Cabbage Steaks, Quick Maple Sriracha Tofu, or Creamy Vegan Cauliflower Steaks.
    • With soup or stew. Pair this Mushroom Rice with Hearty Red Lentil Stew, Three Bean Chili (Vegan), Vegan Chicken Noodle Soup, or Mushroom Stew.
    • With a salad. Try is alongside Quinoa Tabbouleh Salad, Iceberg Lettuce Salad, Quick and Tasty Bulgur Salad, or Easy Chickpea Salad.

    This Mushroom Rice recipe makes a great addition to your meals and pairs well with pretty much everything. I hope you love it as much as we do.

    More tasty vegan mushroom recipes:

    • Mushroom Stew
    • Mushroom Bourguignon
    • Mushroom Bolognese Pasta
    • Vegan Mushroom Sauce
    • Grilled Portobello Mushrooms

    Mushroom Rice

    This Mushroom Rice recipe is full of tender rice, caramelized mushrooms, and fresh herbs. Made with vegan butter for extra creaminess, it makes a delicious side dish or light meal.
    4.56 from 18 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 438kcal
    Author: Tania Sheff

    Ingredients

    • 1 ½ lbs. mushrooms, cleaned and sliced
    • 2 tbsp. olive oil
    • 3 tbsp. vegan butter, divided
    • 1 small onion, finely diced
    • 2 garlic cloves, chopped
    • 1 ½ cup Basmati rice or other long grain rice
    • 2 ¼ cup fully seasoned vegetable broth
    • ¼ cup parsley, chopped

    Instructions

    • Heat up the olive oil in a large pot and add half of the mushrooms. Cook until nicely browned, remove from the pot, and set aside.
    • To the same pot, add 2 tablespoons of butter, onion, garlic, and the remaining sliced mushrooms. Cook for about 5 minutes.
    • Add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.
    • At this point, add the broth, stir, and bring it to a boil. Reduce the heat to medium low, cover with a lid, and simmer for 15 minutes.
    • After the 15 minutes have passed, turn off the heat and remove the lid. Add about 1 tablespoon of vegan butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Mushroom Rice rest for 10 minutes.
    • Lastly, remove the lid, stir everything together, and serve immediately. Enjoy!
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Tips for the best Mushroom Rice

    • Choose good quality mushrooms. When you choose your mushrooms, look for ones with a dry, plump head that is firm and smooth. Avoid any with bruises or blemishes.
    • Use long grained rice. Whichever variety you choose, use long grained rice because it has a lower starch content and tends to be drier with separated grains. Short grain tend to be soft and sticky.
    • Divide the mushrooms. In the beginning, the mushrooms that are cooked on their own develop a delicious caramelization. While the rice takes some of it, this ensures plenty of yummy bits in the end.
    • Let it simmer. Cooking with the lid on will allow the broth to cook into the rice with the help of the steam that accumulates. This will give it enough time to become tender before serving.

    How to Store

    You can store this Mushroom Rice in an airtight container once it has cooled. Refrigerate it for up to 3-4 days. You can also freeze it in a freezer ziplock bag for up to 3 months. Defrost it in the fridge before reheating in the microwave, or on the stovetop. Add a splash of veggie broth if it seems a little dry.

    Nutrition

    Calories: 438kcal | Carbohydrates: 65g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 616mg | Potassium: 676mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1021IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 2mg

    More Side Dish Recipes

    • Smashed Pickled Radishes
    • 🥬 Balsamic Roasted Cabbage Steaks
    • Quick Asian Sugar Snap Peas
    • Creamy Vegan Cauliflower Steaks

    Reader Interactions

    Comments

    1. Sonja Starks says

      January 31, 2025 at 11:56 pm

      5 stars
      Thanks for the recipe. Very healthy eating. I plan on making it very soon

      Reply
      • Tania Sheff says

        March 06, 2025 at 12:05 am

        Thank you so much, Sonja!

        Reply
    2. Deana Hovey says

      April 28, 2024 at 8:15 pm

      5 stars
      I eat rice every day, so I used seasoning and just added a small amount to my mushrooms and onions. One serving. Nice presentation and tasted wonderful.. I cooked a large batch of mushrooms so I will add it again to my rice bown.

      Reply
      • Tania Sheff says

        April 30, 2024 at 4:44 pm

        Thank you, Deana!

        Reply
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