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.




– 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

4 servings

50 minutes

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!

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.