If you’re craving something comfortingly rich and bursting with earthy flavors, this Creamy Mushroom Rice Recipe is exactly what you need. It’s a simple yet elegant dish that combines tender long-grain rice with caramelized cremini mushrooms, garlic, and fresh herbs, all simmered to creamy perfection. Whether it’s a cozy weeknight supper or a side that elevates your dinner gathering, this recipe delivers soul-satisfying warmth and layers of savory goodness with every bite.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to build depth, creaminess, and that irresistible mushroom aroma. These basics come together effortlessly, transforming simple pantry staples and fresh produce into a dish that feels both special and homey.
- Butter (2 tablespoons): Adds a luscious richness that makes the rice velvety smooth and infuses the mushrooms with silky flavor.
- Olive oil (2 tablespoons): Provides a gentle fruity undertone and ensures perfect sautéing without burning.
- Garlic (4 cloves): Brings a fragrant warmth to the dish, balancing the earthiness of the mushrooms beautifully.
- Cremini mushrooms (1 pound): The star ingredient delivering deep, meaty flavor and a wonderful texture that makes this rice special.
- Small yellow onion (1): Adds subtle sweetness and body, softening into the rice as it cooks.
- Long-grain rice (1½ cups): Perfect for absorbing the broth and flavors while staying fluffy and light.
- Low-sodium broth (2½ cups): Chicken or vegetable broth enriches the dish with savory notes without overpowering the mushrooms.
- Fresh thyme: Offers a hint of herby brightness that lifts the whole recipe.
- Salt and pepper: Essential for seasoning and highlighting every ingredient’s natural flavor.
How to Make Creamy Mushroom Rice Recipe
Step 1: Caramelize the Mushrooms
Start by melting half the butter with half the olive oil in a large pan over medium-high heat. Toss in half of the minced garlic to release its aroma for a minute or so, then add the thinly sliced cremini mushrooms. Cook these until they reach a rich golden-brown color and their juices evaporate, which usually takes about 8 minutes. This step is crucial for developing that deep, savory base that makes the dish stand out. Once perfectly caramelized, set the mushrooms aside; they’ll rejoin the rice later to add that signature mushroom goodness.
Step 2: Soften the Onions and Garlic
In the same pan, now infused with mushroom flavor, melt the remaining butter and olive oil. Add diced yellow onions and sauté gently until they turn soft and translucent. Stir in the remaining garlic just until fragrant, careful not to burn it. This gentle cooking process softens the onion’s bite and blends the garlic seamlessly into the developing layers of flavor.
Step 3: Toast the Rice
Next, add the uncooked long-grain rice to the pan. Stir it around so that each grain is coated with butter and oil, then sprinkle in fresh thyme, salt, and pepper. Toast everything together for about 30 seconds, which enhances the rice’s nuttiness and prepares it to absorb the broth beautifully.
Step 4: Deglaze the Pan
Pour in half a cup of your low-sodium broth to deglaze the pan, scraping the bottom with your spatula to lift any savory browned bits stuck to the surface. This step captures the concentrated flavor left behind by the caramelized mushrooms and onions and folds it back into the rice.
Step 5: Simmer Until Creamy
Add the remaining broth, then reduce the heat to low and cover the pan. Let the rice gently simmer for about 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender. This slow simmer encourages the rice to take on the broth’s flavor and meld with the herbs and aromatics, resulting in a creamy, comforting texture.
Step 6: Finish with Mushrooms and Rest
Remove the pan from heat, then gently fold the caramelized mushrooms back into the rice. You can also add some chopped green onions here if you like a touch of fresh brightness. Finally, cover and let the rice sit for 10 minutes. This resting period allows the flavors to settle and the textures to harmonize, making it ready for serving.
How to Serve Creamy Mushroom Rice Recipe
Garnishes
For an inviting presentation, sprinkle chopped fresh parsley or extra thyme leaves on top. A light drizzle of good-quality olive oil or a sprinkle of grated Parmesan cheese can add a delightful finishing touch, enhancing both the flavor and the look of the dish.
Side Dishes
This creamy mushroom rice is beautifully versatile. It pairs wonderfully with roasted chicken, grilled steak, or even a crisp green salad. For a vegetarian feast, serve alongside sautéed greens or roasted root vegetables to complement the earthy mushroom flavors.
Creative Ways to Present
Serve this dish in hollowed-out mushrooms or in individual ramekins for an elegant touch. You can also layer it into a casserole dish topped with breadcrumbs and cheese for a baked mushroom rice gratin that’s crispy on top and creamy inside.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to deepen as it rests, so it’s a great make-ahead meal for busy days.
Freezing
This Creamy Mushroom Rice Recipe freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. When you want a quick meal, just thaw overnight and reheat gently.
Reheating
To reheat, warm the rice gently on the stovetop over low heat with a splash of broth or water to restore its creamy texture. Avoid microwave reheating at high power to prevent drying out the dish.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini mushrooms add great depth, you can substitute with button, shiitake, or portobello mushrooms depending on what you have. Each will bring its unique flavor profile to the dish.
Is this recipe vegetarian?
If you use vegetable broth instead of chicken broth, then yes, this Creamy Mushroom Rice Recipe is completely vegetarian and just as delicious.
Can I make this dish gluten-free?
Yes, the recipe is naturally gluten-free as long as you use gluten-free broth. Always check the labels to ensure no hidden gluten ingredients are present.
How can I make this dish creamier?
For an extra creamy texture, you can stir in a splash of cream or a handful of grated cheese right before serving. Coconut milk can also work for a dairy-free option.
Is this recipe suitable for meal prep?
Definitely. The Creamy Mushroom Rice Recipe holds up well in the fridge and reheats beautifully, making it ideal for planning lunches or dinners ahead of time.
Final Thoughts
This Creamy Mushroom Rice Recipe has quickly become one of my all-time favorites because it delivers comfort and elegance in one simple package. Its rich, earthy flavors and luscious texture make it a perfect go-to for any occasion, big or small. I truly hope you give it a try and enjoy every creamy, savory bite just as much as I do.
Print
Creamy Mushroom Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A savory and comforting Mushroom Rice recipe featuring cremini mushrooms sautéed with garlic and onions, combined with long-grain rice simmered in flavorful low-sodium broth. This dish is perfect as a hearty side or a satisfying main course with a fresh touch of thyme.
Ingredients
Fat and Oil
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Herbs
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Chopped green onions, for garnish
Grains and Liquids
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter with olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant. Add sliced mushrooms and cook for about 8 minutes until they are caramelized. Remove mushrooms from pan and set aside.
- Cook Onions and Garlic: In the same pan, heat the remaining butter and olive oil. Add diced onions and cook until soft and translucent. Stir in the remaining garlic briefly to release its aroma without burning.
- Toast Rice: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and pepper. Toast the rice for about 30 seconds, stirring frequently to coat with the fat and seasonings.
- Deglaze Pan: Pour in half a cup of the broth to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan to enhance flavor.
- Simmer Rice: Add the remaining broth to the pan, bring to a simmer, cover, and reduce heat to low. Cook for about 15–17 minutes or until the liquid is absorbed and rice is tender.
- Combine and Rest: Remove pan from heat and gently stir in the sautéed mushrooms and chopped green onions. Cover and let the rice sit for 10 minutes to allow flavors to meld and the texture to set before serving.
Notes
- Use low-sodium broth to control salt levels in the dish.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Ensure mushrooms are caramelized well to develop deep, rich flavor.
- Do not lift the lid during simmering to retain steam and cook rice properly.
- Optional: Add a splash of white wine when deglazing for added complexity.
