Mushroom Rice Pilaf
This Mushroom Rice Pilaf recipe features fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms for an earthy and savory side dish that pairs well with a variety of meals!
Why We Love This Mushroom Rice Recipe
Mushrooms make everything else taste better, am I right? The earthy flavors and meaty texture are unique and so delicious!
When added to a rice pilaf, mushrooms add nutrients and depth to create a hearty rice side dish!
Today’s Mushroom Rice Pilaf is a power-packed super side dish that pairs well with nearly everything imaginable.
Every protein from firm white fish, to chicken, pork chops, and steaks is elevated by a scoop of this easy mushroom rice.
Plus, it makes a marvelous vegetarian main dish with roasted asparagus and a fried egg on top.
This recipe has a large amount of mushrooms in it, but they cook down to a more manageable size since the liquid will release and evaporate in the pot! If you want to use fewer mushrooms, you definitely can.
Mushroom Rice Ingredients
- Mushrooms – feel free to use a variety of different kinds
- Butter – to sauté the mushrooms, you can also use olive oil!
- Chopped Shallots – for added flavor and a delicate texture
- Garlic – freshly minced
- Dried Thyme – or fresh, if you have it!
- Long Grain Rice – something like basmati or jasmine would work well, too
- Vegetable Broth – or you can use water or chicken broth, if desired
- Dry Sherry – for a depth of flavor
- Salt and Pepper – to taste
How To Make Mushroom Rice Pilaf
Prep the mushrooms. Remove any stems, then thinly slice the mushrooms. Chop the shallot and mince the garlic.
Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the shallots, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
Pour in the rice, broth, and sherry. Stir in 1 teaspoon of salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes at the top of the rice.
Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
What Kind of Mushrooms to Use
You can use any variety of mushrooms you like. Here I added button mushrooms, shitake mushrooms, and oyster mushrooms to the rice.
The mix of wild mushrooms creates a well-rounded deep earthy flavor that accentuates meats, or even acts as a stand-in for meat when you want to go meatless for the evening.
In fact, with the right blend of mushrooms, one might even say they have a meaty taste and texture.
Mushroom Rice Tips & Tricks
- Gently clean off the mushrooms before slicing to remove any dirt! I like to use a damp paper towel to gently wash them off. If you rinse them in water, they will absorb the water so it is best to just brush off the dirt.
- Add extra veggies. You can definitely add extra veggies to this mushroom rice pilaf recipe if you would like. Try adding bell peppers or broccoli.
- Don’t add too much water! Make sure to add the correct amount of water based on the instructions on the package of the rice.
Check Out The Full Mushroom Rice Pilaf Recipe Below. Enjoy!
Serving Suggestions
You can serve this mushroom pilaf with a variety of your favorite proteins and sides! Try pairing it with some of my personal favorites:
- Smoked Pork Chops
- Steak Diane
- Grilled Salmon
- Greek Chicken
- Air Fryer Green Beans
- Roasted Lemon Asparagus
Frequently Asked Questions
Whenever I make a recipe that includes alcohol, I am always asked if I can omit it. The answer is always yes. However, it’s in the recipe for a reason. In this rice recipe, a splash of sherry offers a not of sweetness that balances the other flavors. However, I totally understand that some people do not cook with alcohol or keep alcohol in their house at all. That is completely fine! Replace the booze with extra broth or water.
A rice pilaf differs from regular cooked rice because a pilaf is rice that is cooked with aromatics and additional ingredients to add more flavor. Generally, rice pilaf is made with garlic and onions and then cooked in broth instead of water!
Mushroom rice is low in fat and has a decent amount of fiber and vitamins, thanks to the mushrooms! If you make mushroom pilaf with brown rice, you will get even more fiber. So yes, this side dish is relatively healthy for you when eaten with a balanced meal!
Rice pilaf is so much richer in everyday nutrients like iron, manganese, selenium, and vitamins B1, B3, and B6 because of the added vegetables. Plus, it has a ton of added flavor thanks to the herbs and aromatics!
All rice varieties vary a little in cooking time. Just go by the instructions on the box or bag of rice. Whether using brown rice, long grain rice, basmati rice, jasmine rice, or even orzo pasta, just make sure you check the cook times!
The storage for this leftover rice pilaf recipe is in an airtight container in the refrigerator for 3 to 5 days. You can warm it up in the microwave or on the stove!
Looking for More Amazing Dishes For Fall? Be Sure to Also Try:
- Pressure Cooker Spiced Apples
- Irish Cabbage and Bacon
- Best Steakhouse Caesar Salad
- Maple Glaze Prosciutto Wrapped Sweet Potatoes
- Duchess Potatoes
- One Pot Seafood Curry Pasta
Check the printable recipe card below for the nutritional information of this side dish including calories, sodium, potassium, fiber, and calcium percentages. Also share this recipe on all your social media pages: Facebook, Instagram, and Pinterest.
Mushroom Rice Pilaf
Ingredients
- 1 pound mushrooms, mixed varieties
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/4 cup long grain rice
- 2 1/2 cups vegetable broth or water
- 1/3 cup dry sherry
- Salt and pepper
Instructions
- Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
- Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
- Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
- Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
- Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
Sommer, could you please tell me where the onions are stated and the amount needed for this recipe please? other than you notation under the photo of the dish, there is no mention of onions?
Hi Liz,
Sorry for the confusion. When we mention onions, we are referring to the shallots. You will see instructions for preparing them in step 2.
We love mushrooms in everything so this made us really happy that we tried this recipe. It was delicious, so tasty and filling so thanks for sharing!