One-pot super delicious mushroom rice. Spicy Rice casserole infused with earthy aroma and flavour of buttery mushrooms, this mushroom rice recipe is perfect to serve for any meal for Lunch or dinner by itself! This makes an excellent dish for a packed lunch box. All it takes is 20 minutes.
A rice dish perfect for mushroom lovers! So if you love a one-pot quick meal that is super easy to make in an Instant pot or stovetop this mushroom rice is for you!
It’s an easy recipe all you need to do is saute the mushrooms till they become nicely caramelised and golden brown. Cooking mushrooms in the right way is the only secret to making the best mushroom rice.
Jump to:
Ingredients
Mushrooms: I have used simple button mushrooms but cremini mushrooms will also taste nice.
Rice: Basmati rice. But any non-sticky short-grain rice or medium-grain rice work too.
Butter: This is an absolute must if you love delicious buttery mushrooms. You can adjust the quantity as per your liking add more or less as per your preference. I try to keep a balance. If you are a vegan you can skip it and substitute it with olive oil.
Olive oil: A good glug of good quality olive oil works wonder for the recipe.
Onions: Use red onions or white onions as per your taste. I used small diced onions. Do not use finely chopped onions as they burn easily and do not caramelise.
Soy Sauce: It adds the best umami flavour to the mushrooms and dish
Green chilli sauce: To add just the right amount of vinegary taste and mild heat.
Black Pepper: To add spicy taste
Salt: as per taste
Cooking Mushroom with Rice
Many recipes ask you to cook mushrooms along with rice! But I have caramelised them first and then added them back when rice is cooked. I feel when I cook mushrooms along with the rice the texture of mushrooms is not the same, they lose flavour as well.
I have tried both ways but I love this method in which I add buttery mushrooms in the end. I cook rice with caramelised onions so the rice also is flavourful. Win-win situation…Right!
Why Rice Turns Brown in Mushroom Rice
Rice in this recipe turns out brown, because while caramelising mushrooms some bits stick to the bottom of the pot. Onions are caramelised and vegetable stock is brown as well. When you deglaze the pot these brown bits of caramelised onions, mushrooms and everything else stains the rice brown.
I have also added soy sauce which gives this a nice tangy flavour and saltiness. Normally it is not added. This is my own twist on mushroom rice. Next time you are making mushroom rice try this and you will know what I mean.
Surving Suggestions
You can enjoy a bowl of this as a meal by itself. But if you are planning to serve this as a side Here's what you can serve with mushroom rice with Paneer Kung Pao, Chilli paneer, Veg Manchurian or Sweet and sour vegetable gravy.
Recipe Notes an Tips
- Caramelising both onions and mushrooms is a must. That’s the most important. While cooking them in the instant pot make sure to keep them stirring as you can’t control heat on saute mode.
- If you are making on the stovetop cook them low and slow that’s the method to caramelise them. You do not want both of these brown from outside and raw from inside.
- If you are cooking rice in Instant pot, the liquid to rice ratio in Instant Pot is 1part rice to 1.25 part liquid. It is less than what we use on the stovetop. This also depends on the quality and length of grain you are using.
- You can use one tablespoon of butter and skip that extra tablespoon of butter if you are conscious about your fat intake. But you know butter adds that extra deliciousness in any rice dish so you make choice (It’s tough one I know :D)
Variations and Substitutions
I love this recipe as it is but if you like you can add a few more things. If you absolutely love garlic add it while sautéing mushrooms. I am not a great fan so in most of my recipes, I simply skip.
At the end where I have added basil leaves, you can add green onion/scallion as well. I could not find it in my grocery store because of lockdown so I skipped that as well.
Storing Leftover Mushroom Rice
To store leftover mushroom rice, cool them down first and then add in a freezer-safe, airtight, glass container. It stays good for up to 3-4 days. For reheating, sprinkle a few drops of water and reheat in the microwave without a lid for 3-4 minutes.
You can also freeze them for 10 weeks easily. For reheating, thaw them first or shift them in the fridge side for a few hours and reheat in the microwave.
More Mushroom Recipes You Can Try
- Mushroom Pepper Fry
- Mushroom Pasta
- Matar Mushroom Curry
- Mushroom Tikka Recipe
- Creamy Mushroom Pasta
- Tava Mushroom Masala
Watch Video
One-pot rice with mushrooms is a super flavourful rice dish to enjoy. This video will take you through every part of the recipe and makes it easy to understand step by step how it is to be done.
More Rice Recipes to Try
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
đź“– Recipe
Mushroom Rice Recipe
Equipment
- Instant Pot
Ingredients
- 300 grams Mushrooms
- 1 cup Rice
- 2 tablespoons butter
- 2 tablespoon Olive oil
- 2 Onions medium sized
- 1 teaspoon garlic chopped, optional
- 1 tablespoon Soy Sauce
- 1 tablespoon Green chilli sauce
- 1 teaspoon black Pepper
- Salt to taste
- 1.25 cup vegetable stock
Instructions
Caramelise Mushroom
- To caramelise mushrooms, first in the inner pot of IP add together 1tablespoon butter and olive oil. Switch on IP on saute mode.
- As butter melts add sliced mushrooms and garlic( if you are using) and keep them sautéing while stirring continuously. Saute them till mushrooms are caramelised and golden brown.
- Take them out of the pot and keep aside.
Cook Rice
- For cooking rice, add 1 tablespoon olive oil in the same pot and add small diced onions and cook them while continuously stirring until they are brown and caramelised.
- Next, add in rice (I washed them before and drained out water).
- Along with rice add in soy sauce, salt, green chilli sauce, black pepper and vegetable stock.
- Mix to combine and cover it with the Instant pot lid.
- Set the IP on high-pressure mode for 3 minutes and then for 10 minutes let it sit.
- After 10 minutes, force release the remaining pressure and open the lid.
- Add back caramelised mushrooms, chopped basil, scallions (if using) and mix gently and enjoy steaming hot mushroom rice.
Video
Notes
- Caramelising both onions and mushrooms is a must. That’s the most important. While cooking them in the instant pot make sure to keep them stirring as you can’t control heat on saute mode.
- If you are making on the stovetop cook them low and slow that’s the method to caramelise them. You do not want both of these brown from outside and raw from inside.
- If you are cooking rice in Instant pot, the liquid to rice ratio in Instant Pot is 1part rice to 1.25 part liquid. It is less than what we use on the stovetop. This also depends on the quality and length of grain you are using.
- You can use one tablespoon of butter and skip that extra tablespoon of butter if you are conscious about your fat intake. But you know butter adds that extra deliciousness in any rice dish so you make choice (It’s tough one I know :D)Â
Nutrition
Neeraj Mittal
I had extra mushrooms left over, so decided to lookup a recipe for it. wow, awesome taste and super easy to make.