Description
A flavorful and comforting Mushroom Rice recipe featuring caramelized cremini mushrooms, garlic, and fresh thyme cooked in a savory broth. This easy stovetop dish makes a perfect side or light main, combining tender rice infused with aromatic herbs and umami-rich mushrooms for a deliciously satisfying meal.
Ingredients
Scale
Butter and Oil
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics
- 4 cloves garlic, minced and divided
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Salt, to taste
- Black pepper, to taste
- Chopped green onions, for garnish (optional)
Grains and Liquids
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter together with 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and cook until fragrant, about 30 seconds. Add the sliced cremini mushrooms and sauté for about 8 minutes until they are caramelized and browned. Remove mushrooms from the pan and set aside.
- Cook Onions and Garlic: In the same pan, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the diced onions and cook over medium heat until soft and translucent, about 5-6 minutes. Stir in the remaining minced garlic and cook briefly until aromatic.
- Toast Rice and Seasonings: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and pepper. Toast the rice by stirring continuously for about 30 seconds until the rice is coated and slightly translucent.
- Deglaze Pan: Pour in ½ cup of the low-sodium broth to deglaze the pan, scraping up all the browned bits from the bottom. This adds flavor to the rice as it cooks.
- Simmer Rice: Add the remaining broth to the pan. Reduce the heat to low, cover, and let the rice simmer gently for 15 to 17 minutes until the liquid is fully absorbed and the rice is tender.
- Finish and Rest: Remove the pan from heat. Stir the sautéed mushrooms and chopped green onions into the cooked rice. Cover the pan and let the rice rest for 10 minutes to allow flavors to meld before serving.
Notes
- Use either chicken or vegetable broth based on dietary preferences.
- For a vegan version, substitute butter with additional olive oil or a plant-based butter.
- Adjust salt and pepper to taste, especially if using salted broth.
- Sautéed mushrooms can be made ahead and refrigerated to save time.
- Fresh thyme can be substituted with dried thyme; use about one-third the amount.
- Leftover mushroom rice can be stored in an airtight container in the refrigerator for up to 3 days.
