Savory Mushroom Rice recipe that is truly for the Mushroom lover. This recipe really focuses and elevates that Mushroom flavor with a trinity of Mushroom ingredients. The Mushroom Soy Sauce, Mushroom Bouillon Cube, and Pan Seared Mushrooms as the trinity of Mushroom Flavors added, really amp up that much desired Mushrooms flavor. This can further be extended to adding a trinity of Mushrooms too. If you love Mushrooms, this Mushroom Rice recipe will become one of your favorites.
Did you know? If you leave mushrooms out in the sun for a couple of hours, you increase the natural vitamin D in mushrooms by 10 times or more, that’s incredible! However, vitamin D is destroyed or significantly reduced with heat. So make sure you eat a couple before frying to get your natural vitamin D fix. If you have a mushroom lover in your family, chances are they are already doing this, whenever you prepare mushrooms. Maybe the body knows, it needs vitamin D.
Mushroom Rice Ingredients
Medium to Long Grain Rice, Ghee or Fat/Oil, Green Onions, Onion, Garlic, Mushroom Bouillon, Mushroom Soy Sauce, Mushrooms, Seasoning (Savory, Thyme, Parsley, Aleppo, Black Pepper).
Rice
The Rice used in this recipe is Basmati Rice. Other kinds of Rice can be used just the same. Such as American, or Jasmine.
Rice to Water Ratio
Depending on your type of rice, the Rice to water ratio can be adjusted for best results. This can be different across brands or types of Rice. But in general, cooking rice on the stove top, 2 1/2 C of Water per 2 C of Rice is a good starting point. You can go slightly less with 2 C for a dryer and firmer rice (not really recommended, unless being done in a rice cooker), or up to 3 C for softer rice. This is something you will have to adjust if needed after making it the first time, in order to fine tune it for your specific rice and for the desired texture, but 2 1/2 C of Water is pretty decent. If you find yourself wanting to adjust, then go either 1/4 C in either direction.
Oil
Use Ghee or a Neutral Oil to sear the Mushrooms. Ghee is great for a Buttery Flavor with Nutty tones and is excellent for searing since it has a high smoke point. If serving Mushroom Rice with a main protein. Then rendered fat can be used, or either Lard or leftover Bacon Grease.
Mushrooms
Use any variety of Mushrooms for this dish. From White Button Mushrooms, Cremini Mushrooms, Shiitake Mushrooms, Oyster Mushrooms, Portobello or mixed Mushrooms, using all or any combination of.
Wash the Mushrooms well and slice into the desired size.
Mushroom Broth
Using Mushroom Bouillon offers extra Umami, elevating the Mushroom Flavors even more. This with the Mushroom Soy Sauce, increases the Mushroom Flavors and adds such a beautiful color to the rice.
Mushroom Rice Vegetables
The Vegetables added in are: small diced Onion, coarsely chopped Garlic & Green Onions, with lots of sliced Mushrooms, about 227g, and you can certainly add more.
The Mushrooms are first seared and removed from the pan. The Onions & Garlic are added to the toasted rice to fry briefly, just a few seconds, before adding the Green Onions to mix and pouring in the liquids with seasoning to bring to a boil. You can also save the Green Onion tops, to garnish the rice with.
Mushroom Rice Seasoning
The main seasoning is Savory, Thyme, Parsley, Aleppo & Black Pepper. A bit of Aleppo or Chili Flakes is added in for some speckles of red. If using Chili Flakes then use half the amount as these are spicier than Aleppo. If on the other hand, you’re looking for a bit of spice, then keep it at the same amount or use more.
How to Make Mushroom Rice
Prepare the Vegetables and set aside. Combine in a bowl, Water, Bouillon Cube, Mushroom Soy Sauce, Parsley, Savory, Thyme, Aleppo, and Black Pepper.
Sear the Mushrooms
Heat a skillet up over medium high Heat with Ghee, Oil, or Rendered Fat. Place the Mushrooms into the pan and leave for 1 minute. Then toss and leave again. Repeat until the Mushrooms are seared to your liking. Remove the Mushrooms from the pan to add back in later on. Reduce the heat to medium. Leave the fat, or strain from the Mushrooms, so that the rice can get toasted.
Toast the Rice
Add the Rice with the Fat and continue to cook for about 5 minutes, mixing often and over medium heat. Add the Onions & Garlic with Mushrooms and cook for 20–30 seconds.
Liquids
Toss in the Green Onions to mix and add Liquids with seasoning. Scrape the bottom of the Pan and bring to boil.
Cook on Low & Rest
Once boiling, ensure the Bouillon cubes are completely dissolved. Reduce the heat to medium low, closer to low, and cover. Time 20 minutes.
After 20 minutes, shut the heat off but leave the pot on the burner for 10 minutes, still covered. After resting, fluff and serve.
Mushroom Theme Dinner Ideas
Want to stay with the mushroom theme with an added Main Meal Protein. The below image is Mushroom Pork Sake with this Mushroom Rice recipe. This is a simple dish made with (Pork Chops, Cream of Mushroom Soup, Water, Pork Bouillon, Sake or Rice Cooking Wine, and Montreal Steak Spice). It makes for an exceptional mushroom theme meal.
Use the Mushroom Sauce or Gravy for Pork, Chicken, or Burger Patties. See Cream of Mushroom Pork Chops, Chicken with Mushroom Sauce, Panko Chicken with Gravy (using the Mushroom Sauce), Hamburger Steak with Mushroom Gravy.
Equipment
- 1 Skillet or Pan with Lid
- 1 Bowl
Ingredients
- 2 C Long Grain Rice - such as Basmati or Jasmine
- 2 1/2 C Water
- 2 Tbl Ghee - can use Bacon Fat, Lard, or Neutral Oil
- 1-2 Stalks Green Onions - chopped
- 2 Cube Mushroom Bouillon
- 1 Tbl Mushroom Soy Sauce
- 1 Small Onion - Small diced
- 3 Clove Garlic - Coarsely chopped
- 227 g White Button or Cremini Mushrooms - Or a mix of Mushrooms, sliced
- 1 tsp Parsley, Savory & Thyme - each
- 1/2 tsp Aleppo & Black Pepper - each
Instructions
- Preparation: Prepare the Vegetables and set aside. Combine in a bowl, Water, Bouillon Cube, Mushroom Soy Sauce, Parsley, Savory, Thyme, Aleppo, and Black Pepper.
- Seared Mushrooms: Heat a skillet up over Medium high heat with the Fat. Place the Mushrooms into the pan and leave for 1 minute. Then toss and leave again for another minute. Repeat until the mushrooms are seared to your liking. Remove from the skillet, leaving behind the fat, and set aside to add back in later.
- Toasted Rice: Reduce the heat to medium. Add the Rice and continue to cook for about 5 minutes, mixing often and browning a bit.
- Simmer: Add the Onions & Garlic with Mushrooms to cook for 20–30 seconds. Then add the Green Onions and bowl of seasoned Liquids. Scrape the bottom of the Pan and bring to boil. Ensure the Bouillon cubes are completely dissolved. Once boiling, reduce the heat to medium low, closer to low and cover. Leave for 20 minutes.
- Rest: After 20 minutes, shut the heat off but leave the pot on the burner for 10 minutes, still covered. Fluff the Rice and serve.