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Mushroom Butter Rice

The perfect side for fungi fans!

Mushroom rice 6-min

Mushrooms can definitely be a polarizing food. If you’re not a big fungi fan then this recipe might not be the one for you. But if you love earthy and savory mushroom flavor, we might just have your new favorite dish! Packed with plenty of crimini and not shy on the butter, this Mushroom Rice is a side that will truly steal the show.

Mushroom rice 2-min
Mushroom rice 5-min

It’s a one-pot recipe made fully on the stove top (yay for fewer dishes), and there’s no denying that it’s leagues above your basic side of rice. It makes the perfect accompaniment to roasted chicken or pork chops, but you could also mix in a protein at the end and call it a meal on its own! We have found it’s best eaten right away. If you’re cooking for a smaller group we would suggest halving the recipe.

Mushroom rice 7-min
Mushroom rice 8-min

Like with most rice dishes, you’ll want to resist peeking and leave the lid on your pot as it simmers. This way the steam is trapped inside which will result in fluffier rice. The very last step will be to mix half a stick of butter into the cooked rice. That may seem like a lot of butter, but trust us, it’s worth it (go big, or go home!). Top it all off with some fresh chives and you’ve got a side that will leave everyone wanting another helping!

Mushroom rice 4-min
Mushroom rice 9-min

Serves 6

10m prep time

45m cook time

  • 1 ½ tablespoons olive oil
  • 3 cloves garlic, peeled and minced
  • 1 large onion, diced
  • 1 pound cremini or baby bella mushrooms
  • 2 ½ teaspoons worcestershire sauce
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • ¾ cup brown rice
  • 1 ½ cups vegetable or chicken broth
  • 4 tablespoons butter
  • Garnish: 1-2 tablespoons fresh chives, chopped
  1. In a large pot or dutch oven, heat olive oil over medium heat and add diced onion. Cook for 2 minutes then add garlic and cook until fragrant.
  2. Add mushroom, worcestershire sauce, thyme, and oregano to pot. Cook for 5 minutes , stirring frequently. Add salt and pepper to taste.
  3. Add rice and broth, stir to combine. Bring mixture to a boil then cover and reduce heat to low. Cook for 35-40 minutes or until liquid is all absorbed and rice is tender.
  4. Stir butter into the cooked rice until evenly distributed. Garnish with chives and serve immediately.

Recipe adapted from

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