Garlic Butter Mushroom Rice for an Easy Cozy Side

Garlic butter mushroom rice turns a simple side dish into something worth making room for on the plate. Golden mushrooms, sweet onion, and a little thyme give the rice plenty of savory flavor, while butter and garlic make it especially good alongside roast chicken.

This easy mushroom rice recipe cooks in one pot and makes six side portions. Brown the mushrooms first, add the rice and broth, then let the covered pan do the work while you finish the rest of dinner.

Recipe at a Glance

Why You Will Love Garlic Butter Mushroom Rice

• Golden mushrooms and garlic in every serving
• Fluffy rice cooked directly in flavorful broth
• One pot to wash after dinner
• Lovely with roast chicken or holiday mains

Ingredients You Will Need

• For the mushrooms: 1 tablespoon olive oil, 2 tablespoons unsalted butter (divided), 1 pound cremini mushrooms (sliced), 1 medium onion (finely diced), and 4 garlic cloves (minced).
• For the rice: 1½ cups white basmati rice, 2¼ cups low-sodium vegetable broth, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
• To finish: 2 tablespoons chopped fresh parsley.

How to Make Garlic Butter Mushroom Rice

1. Rinse the basmati rice under cold water until the water is mostly clear, then drain well. Heat the oil and 1 tablespoon butter in a wide saucepan over medium-high heat.
2. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their liquid has cooked away and the edges are golden.
3. Lower the heat to medium. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and thyme for 30 seconds, then add the rice and stir for 1 minute.
4. Pour in the broth and add the salt and pepper. Bring to a simmer, cover tightly, and cook on low for 15 minutes without lifting the lid.
5. Remove from the heat and leave covered for 10 minutes. Check that the rice is tender, then fluff gently with a fork and fold in the remaining butter and parsley.

Tips for the Best Mushroom Rice

• Let the mushrooms brown before adding the broth.
• Drain rinsed rice well so you do not add extra water.
• Use a tight lid to keep the steam inside.
• Rest the cooked rice before fluffing so the grains stay separate.

Variations to Try

• Use white button mushrooms instead of cremini.
• Replace the parsley with 1 tablespoon chopped chives.
• Use extra olive oil instead of butter for a dairy-free side.

How to Store It

Spread leftovers in a shallow container and refrigerate promptly, ideally within 1 hour. Keep for up to 24 hours. Reheat once with a splash of water until steaming hot throughout and at least 165°F. Freeze promptly for up to 1 month.

Frequently Asked Questions

Can I use brown rice instead of white rice for mushroom rice?

Not with these timings. Brown rice needs more liquid and a much longer cooking time.

Why is my mushroom rice still hard after cooking?

Steam may have escaped or the heat may have been too low. Add 2 tablespoons hot water, cover, and cook gently for a few more minutes.

Can I make garlic butter mushroom rice with leftover cooked rice?

This recipe starts with uncooked rice. Cooked rice needs a different method and much less broth.

How do I keep mushroom rice from getting mushy?

Measure the broth carefully, drain the rinsed rice well, and avoid stirring while it cooks. Let it rest before fluffing.

Estimated nutrition: 245 calories per serving, excluding optional additions and sides.

Garlic Butter Mushroom Rice

Fluffy basmati rice with golden mushrooms, garlic, butter and thyme, cooked together in one pot.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

• Mushrooms
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter divided
• 1 pound cremini mushrooms sliced
• 1 medium onion finely diced
• 4 cloves garlic minced
• Rice
• 1½ cups white basmati rice rinsed and drained
• 2¼ cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Equipment

• Wide heavy saucepan with a tight lid
• Fine-mesh sieve
• Wooden spoon
• Fork

Method

 

1. Step 1: Rinse the basmati rice under cold water until the water is mostly clear, then drain well. Heat the oil and 1 tablespoon butter in a wide saucepan over medium-high heat.
2. Step 2: Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their liquid has cooked away and the edges are golden.
3. Step 3: Lower the heat to medium. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and thyme for 30 seconds, then add the rice and stir for 1 minute.
4. Step 4: Pour in the broth and add the salt and pepper. Bring to a simmer, cover tightly, and cook on low for 15 minutes without lifting the lid.
5. Step 5: Remove from the heat and leave covered for 10 minutes. Check that the rice is tender, then fluff gently with a fork and fold in the remaining butter and parsley.

Notes

Let the mushrooms brown before adding the broth. Drain rinsed rice well so you do not add extra water. Use a tight lid to keep the steam inside. Rest the cooked rice before fluffing so the grains stay separate. Spread leftovers in a shallow container and refrigerate promptly, ideally within 1 hour. Keep for up to 24 hours. Reheat once with a splash of water until steaming hot throughout and at least 165°F. Freeze promptly for up to 1 month. Nutrition is estimated per serving and excludes optional additions and sides.