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Close-up shot of Mushroom rice with brown sauteed bits of mushroom and garnished with parsley

One pot Mushroom Rice

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 326kcal
Author Subhasmita


  • 1 cup long-grain basmati rice (ref note 1)
  • 600 gram Mushroom (ref note 2)
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 1 medium Onion diced
  • 1 tablespoon minced garlic
  • 1 teaspoon thyme
  • ½ teaspoon pepper
  • 2 ½ cup water/vegetable stock
  • salt to taste
  • parsely.


  • Clean mushrooms to remove all the dirt. If you are cutting mushrooms in advance, then make sure to dry them well with a paper towel before cutting, else the mushrooms will turn black.
  • Cut mushrooms into thick slices.
  • In a wide dutch oven or a skillet deep enough, add a tablespoon of oil. when hot, add half of the mushroom (make sure not to overcrowd the pan) . Cook for 5-6 minutes undisturbed. lightly season with salt and pepper. Flip and cook for another 5 minutes until mushroom is nicely browned.
  • Remove the browned mushroom, keep aside. Add remaining oil to the pan. Repeat the above process with remaining mushrooms. Keep aside.
  • In the same pan melt butter, add chopped onion and garlic. Saute for 2-3 minutes until it is aromatic.
  • Add rice, thyme and pepper. Mix it and toss the well so that rice gets coated with butter. Toss rice for 2-3 minutes. We don't have to brown the rice here. ( ref note 3).
  • Add warm vegetable stock/ water. Add salt per taste. (ref note 4). When it comes to a boil, lower(simmer) the heat, cover and cook for 5 minutes.
  • After 5 minutes, add cooked mushroom. Cover and cook for another 10 minutes on low heat until there is no residual liquid in the pot. (ref note 5)
  • Remove the lid, sdd chopped parsley. Gently mix rice and mushroom. Cover and let it rest for 10 minutes.
  • Fluff the rice and serve.



  1.  You can use regular long grain or Jasmin rice as well. If you are using Brown rice, would recommend soaking the rice for 30 minutes. And also add ½-3/4 cup more liquid to the pan. 
  2. Regular white button mushroom or brown mushroom works best. Make sure you don't cut the mushroom not too thin, because they shrink once cooked. 
  3. Tossing rice in fat(in this case butter) ensures rice doesn't disintegrate while cooking and each grain stays separate and fluffy. 
  4. It is always recommended to add warm liquid to the rice. It fastens the cooking process and also keeps the grain fluffy. 
  5. You can add all the mushrooms to the rice after adding water and cook mushroom and rice together. I prefer adding mushrooms towards the end. 


Serving: 1serving | Calories: 326kcal | Carbohydrates: 45g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 578mg | Fiber: 3g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg