Mushroom  Rice



4 servings

50 minutes

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.

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– 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

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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


You can store this Mushroom Rice in an airtight container once it has cooled. Refrigerate it for up to 3-4 days.


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