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The Boat Shed Kitchen

Mushroom Rice

This mushroom rice recipe features golden sautéed mushrooms, soft onions, and fluffy long-grain rice simmered in savory broth. It’s a warm, earthy side dish or vegetarian-friendly main that’s easy to make and endlessly comforting.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup long-grain rice rinsed and drained
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Fresh parsley chopped (optional, for garnish)

Method
 

  1. Rinse rice until water runs clear. Slice mushrooms and dice onion.
  2. Heat butter and olive oil in a large pan over medium-high heat.
  3. Sauté mushrooms until golden and moisture evaporates, about 5–7 mins.
  4. Add onion and cook until soft, about 3–4 mins.
  5. Stir in garlic and cook 30 seconds.
  6. Add rice. Stir to coat and toast for 1–2 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/mushroom-rice/

Notes

  • You can use vegetable broth for a vegetarian version.
  • Add a splash of soy sauce or a sprinkle of Parmesan for an umami boost.
  • Works well with cremini, button, or mixed mushrooms.