Dinner · Western

Savory One-Pot Mushroom Rice with Garlic Butter

Name: Savory One-Pot Mushroom Rice with Garlic Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Western
Ingredients: 2.25 cup vegetable stock or broth, chicken works too; 1.5 lb mushrooms, sliced 1/8 to 1/5-inch (3 to 5 mm) thick; 2 garlic cloves, minced; 1 small onion, finely diced; 1.5 cup sliced green onions; 1.5 cup uncooked long grain rice; 2 tbsp olive oil, separated; 2 tbsp butter; 0 Optional: extra butter to stir through

The mushrooms stay firm instead of turning soggy because you brown them in two batches for this easy one-pot Mushroom Rice.

By Ally
Updated August 31, 2026 · Why trust this?

No reviews yet

🗓 Cooking this…

Overhead view of fluffy mushroom rice served in a large ceramic bowl. — Photograph by the CookingMyRecipes kitchen

Total

30 min

Prep

10 min

Cook

20 min

Serves

Level

Medium

Cooking 1.5 lb (750 g) of sliced mushrooms in two separate stages preserves their structure for this Savory One-Pot Mushroom Rice with Garlic Butter. Deglazing with vegetable stock or broth, chicken works too, dissolves the pan crust to flavor the meal. This single pot method yields seven packed cups.

Mushroom selection

The recipe requires 1.5 lb (750 g) of raw mushrooms. Swiss brown or cremini mushrooms have a stronger taste than standard button mushrooms. You cut them into thick slices about 1/8 to 1/5-inch (3 to 5 mm) wide. Thick slices hold their shape during cooking. Thin slices break down and disappear into the rice.

Cooking in two batches

Raw mushrooms absorb oil right away. They look dry in the pan at first. They release that oil back out along with their water as they cook. You should resist the urge to add more oil. Extra oil makes the final rice greasy.

You cook the first half of the mushrooms and take them out of the pot. You cook the second half with the onion and garlic until the bottom of the pot turns brown. The first batch goes back in at the very end. This keeps their color and texture intact.

Adding the rice and liquid

Standard long-grain white rice works best here. Basmati or jasmine rice are good alternatives. You should avoid medium grain, short grain, risotto, sushi, or paella rice. Those varieties make the dish too sticky.

You pour the uncooked rice into the pot with just a splash of vegetable stock or broth, chicken works too. You stir the rice to dissolve the browned bits from the bottom of the pan. This transfers the color and flavor straight into the cooking liquid. You pour in the rest of the stock and let the pot simmer.

Grain variations

You can swap the white rice for other grains by changing the liquid and time.

Brown rice: Increase the liquid to 2 1/2 cups and cook for 45 minutes.
Quinoa: Replace the rice completely by measuring out 3 cups of liquid and boiling the pot for 20 minutes.
Softer rice: Add an additional 1/2 cup of liquid to any grain for a stickier texture.

The resting period

You tilt the pot after simmering to check the edges. The pan must be completely dry. You take the pot off the heat and quickly add the first batch of mushrooms and the sliced green onions.

You put the lid right back on and wait 10 minutes. The resting period is mandatory. Skipping this step ruins the texture of the rice.

Serving and storage

A single batch feeds four people as a main course, or it provides eight side servings to accompany roast chicken, barbecued pork, and steak. Any leftover rice stores well in the refrigerator for several days. If you need longer storage, the cooked dish freezes perfectly.

The Recipe serves 8 · 30 min

Savory One-Pot Mushroom Rice with Garlic Butter

Serves 8

Ingredients

2.25 cup vegetable stock or broth, chicken works too
1.5 lb mushrooms, sliced 1/8 to 1/5-inch (3 to 5 mm) thick
2 garlic cloves, minced
1 small onion, finely diced
1.5 cup sliced green onions
1.5 cup uncooked long grain rice
2 tbsp olive oil, separated
2 tbsp butter
Optional: extra butter to stir through

We may earn a small commission from grocery & equipment links, at no cost to you. Disclosure.

Method

Set a large pot over high heat and warm 2 tbsp of the olive oil. Drop in the first half of your sliced mushrooms. Let them cook for 5 minutes until they turn golden. Timer 5 min

Season this first batch with salt and pepper. Scoop them out of the pot and set them aside on a plate.

Check the bottom of your pot. If it looks dry, add another 1/2 to 1 tbsp of olive oil and the 2 tbsp (30 g) of butter. Wait for the butter to melt, then stir in the finely diced onion and minced garlic. Let them cook for 30 seconds. Toss in the rest of the mushrooms. Cook them for 5 minutes until they take on a light brown color and the bottom of the pot turns brown. Timer 0 min

Pour in the uncooked rice and just a splash of the vegetable stock. Stir everything well to lift the browned bits off the bottom and incorporate them into the liquid. Once the bottom is clean, pour in the rest of the stock.

Wait for the liquid to reach a simmer. Place the lid on the pot and turn the heat down to medium low. Let the rice cook undisturbed for 15 minutes. Timer 15 min

You want the rice to absorb everything. Tip the pot slightly to check the liquid level at the edge. Once the pan is completely dry, take the pot off the heat. Take off the lid, scatter the reserved mushrooms and sliced green onions over the top, and put the lid right back into place.

Leave the covered pot alone for 10 minutes. You really need to wait the full time. Take off the lid and fluff the rice with a fork. Stir in a little extra butter if you like, then serve the rice right away. Timer 10 min

Nutritionper serving

230

Calories

Protein

36g

Carbs

Fat

Nutrition Facts

Amount per serving

Calories 230Calories from fat 63

% Daily Value*

Fat 7g9%

Saturated fat 3g15%

Cholesterol 8mg3%

Sodium 41mg2%

Carbohydrates 36g13%

Fiber 3g11%

Sugar 4g8%

Protein 7g14%

* Percent Daily Values are based on a 2000-calorie diet (FDA daily values) and are computed automatically.

Nutrition is estimated and provided for convenience. Source: Edamam.

Cook's notes

Substitutions

If substituting brown rice, increase the vegetable stock or broth, chicken works too, to two and a half cups and extend the cooking time to forty-five minutes.

Basmati or jasmine varieties work perfectly in place of standard long grain rice.

Storage

Store the cooked dish in the refrigerator where it remains fresh for several days, or place the prepared rice in the freezer for longer storage.

Serving

One batch yields about seven cups, serving four people as a main course or eight alongside roast chicken, barbecued pork, or steak.

Common mistakes

Do not add extra oil when the raw mushrooms initially look dry, as they will soon release their own moisture and prevent a greasy final dish.

Steer clear of medium grain, short grain, risotto, or sushi rice unless you want an overly sticky texture.

Techniques

Use Swiss brown or cremini mushrooms instead of standard white button mushrooms for a much deeper and robust flavor.

Quickly scatter the reserved mushrooms and sliced green onions over the rice before replacing the lid for the crucial ten-minute rest.

Always fluff cooked rice gently with a fork rather than a spoon to avoid mashing the tender grains.

Wait until your pan is very hot before adding mushrooms so they sear properly instead of steaming in their own juices.

Make ahead, store & reheat

Store: Store the cooked dish in the refrigerator where it remains fresh for several days, or place the prepared rice in the freezer for longer storage.

Frequently asked

Can I use quinoa instead of white rice?

Yes, you can easily substitute quinoa for the rice. You will need to use 3 cups of liquid and cook it, lid on, for 20 minutes.

How can I make the rice softer and stickier?

If you prefer a stickier texture, add an extra 1/2 cup of vegetable stock or broth, chicken works too. This trick works for any grain you choose to use.

Why did my mushrooms disintegrate into the dish?

Slicing the mushrooms too thinly causes them to break down and disappear during cooking. Make sure to slice them 1/8 to 1/5-inch (3 to 5 mm) thick so they hold their structure.

Why do I only add a splash of stock when stirring in the rice?

Pouring just a small splash of liquid allows you to easily scrape up the browned bits from the bottom of the pot. This dissolves that caramelized flavor directly into the liquid before you add the remaining stock.

How do I know if the pan is completely dry after simmering?

Simply tilt the pot slightly to check the liquid level at the edge. If you do not see any moisture pooling, the rice is ready for its resting period.

Should I rinse the rice before adding it to the pot?

Rinsing long grain white rice removes excess surface starch. This helps keep the cooked grains fluffy and prevents them from clumping together in the pot.

What is the best way to reheat frozen cooked rice?

Microwave the frozen rice in a covered container with a splash of water to create steam. You can also warm it gently in a covered saucepan over low heat until heated through.

How many people does one batch feed?

One batch yields about seven packed cups of cooked rice. This provides four servings as a main course or eight servings if you are using it as a side dish.

Add a private note

Private to this device - jot your tweaks, swaps and timings. (Syncs to your account later.)