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Mushrooms can sometimes be a bit tricky to try and figure out how to use them. Why not simply cook them and serve them as a flavorful Mushroom Rice dish, perfect for a light supper or a filling lunch?
Make sure to use this handy guide of Chicken Stock vs. Chicken Broth to make sure you are using the right broth. Or why not learn How to Make Crock Pot Bone Broth? If you need to use up mushrooms, why not try some Hungarian Mushroom Soup?
Mushroom Rice
Mushrooms are always considered a healthy food, but not a lot of people know precisely what they should actually do with them.
While you can always simply fry them up and eat them as a simple side dish, there are a lot of ways to add a ton of extra flavor to some simple mushrooms, simply by doing a little bit more and making something more complex yet delicious.
This simple mushroom rice recipe is a great way to get into cooking with mushrooms. It is basically a simple type of mushroom rice, but it doesn’t have any of those complicated steps that can put people off of cooking with mushrooms.
Instead, it is simple, delicious, and works equally well as a main or a side dish!
What Kind Of Mushrooms Should You Use For This Recipe
Most recipes that call for cooking with mushrooms tend just to give the very unhelpful recommendation of “mushrooms” when telling you what to look for.
However, there are actually all kinds of different mushrooms out there for you to choose from, each with its own flavor, texture, and even cooking time!
The simplest option is definitely going to be to just cook with those simple button mushrooms that you find at the grocery store.
These mushrooms have a simple, clean, mushroom-forward flavor profile and are reliable and predictable.
Experiment a Little
You could also experiment a bit and try cooking with some different kinds of mushrooms as well!
For example, King Oyster mushrooms could be a great substitution – they have a strong, earthy flavor that is totally different from regular mushrooms.
If you wanted to spend a bit more, you could instead go for something like hedgehog mushrooms!
However, a great, cost-effective option is to go for dried mushrooms – dried mushrooms have a ton of intense mushroom flavor but are usually a lot cheaper than getting the mushrooms fresh because you can easily use less of them to achieve the same amount of flavor!
Why Don’t You Add The Liquid In Small Amounts?
Something that might confuse people when looking at this recipe would be the fact that it seemingly doesn’t include the almost mandatory step of adding the liquid in small amounts.
Most of the time, risotto type recipes ask you to add the liquid in very small amounts, one ladleful at a time.
The reason for this, supposedly, is that it allows for complete absorption of the liquid, slowly cooking into the rice and producing the perfect texture.
However, most of the time, this really isn’t necessary for regular rice. The best thing to do is to just add the liquid at once. You just don’t want there to be any leftover liquid left once the rice is fully cooked, as otherwise, it will have too much of a soupy meal.
Do You Have To Use Chicken Broth?
Most savory recipes usually include chicken broth as the liquid of choice, but for some people, this just isn’t an option.
Vegetarians, vegans, and those that just don’t like chicken, will need to find a substitute.
A good vegan substitute would definitely be a veggie broth, but you could also make a simple mushroom broth as the liquid if you are using some dried mushrooms.
When you rehydrate dried mushrooms, loads of dried and umami flavor leeches into the water, turning it into a rich and decadent mushroom broth!
Failing all of that, a little bit of water and wine works pretty well as well.
Looking for more quick and healthy Pasta and Rice recipes? Try these out:
• How to Make Easy Fried Rice Recipe
• Fast & Easy Greek Pasta Salad
Happy Cooking
Love,
Karlynn
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Mushroom Rice
Ingredients
- 2 Tablespoons butter
- 8-10 mushrooms (cleaned and sliced)
- 1 green onion (finely chopped)
- 1 clove garlic (minced)
- 2 cups chicken broth
- 1 cup uncooked white rice
- salt and pepper to taste
- ½ teaspoon chopped fresh parsley (for garnish)
Instructions
- In a large saucepan melt the butter over medium heat. Cook the mushrooms, green onion, and garlic in butter until mushrooms are cooked and the liquid has evaporated, about 5 minutes.
- Add in the chicken broth, parsley and the dry rice and stir gently to combine.
- Add in any pepper and salt to taste.
- Bring to a boil, then reduce heat. Cover and simmer the rice mixture until the liquid is absorbed, about 20 minutes.
- Serve hot.
June says
I added fresh dill to this dish….yummy!
Mary Walsh says
What type and size rice do you use?