Go Back Email Link
+ servings
one pot mushroom rice cooked in cast iron skillet
Print Recipe
4.91 from 11 votes

📋One Pot Mushroom Rice

Mushroom rice is easy and flavor packed midweek dinner, everything made in one pot. This nutritious, power packed dish can be served as vegetarian main or as side dish with nearly anything
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 5 servings
Calories: 355kcal


  • 1 ½ pound button mushrooms cleaned and sliced
  • 1 ½ cup long grain rice rinsed and soaked
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 ¾ cups chicken stock
  • 1 onion big size
  • 1 cup white part of green onions
  • 8 cloves garlic minced
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon thyme leaves fresh
  • 1 cup green onions chopped fine


  • Prep
    – Clean mushrooms either by wiping it with kitchen towel to remove all dirt or rinse in under running tap. If you rinse in water, make sure to dry mushroom well, this ensure mushrooms brown nicely. Slice mushrooms evenly.
  • Finely chop onions. Chop white part of green onions separately and keep it aside.
  • Mince garlic.
  • Rinse rice by gently rubbing rice in your finger (do not break rice). Soak in enough water for about 10 minutes.
  • Cook – Heat up a wide skillet on high heat. Wait until skillet turn really hot. Add in sliced mushrooms and spread it over the skillet to ensure they do not overlap. Do not crowd the pan. Wait for 3-4 minutes before stirring. This will ensure mushrooms are browned well on one side.
  • When mushrooms are browned on one side, stir and flip them over. Now add a teaspoon of minced garlic to ensure flavor of mushroom. This step is optional, but we loved the extra layer of flavor in the mushrooms.
  • Add little salt to taste and cook mushrooms until browned on all sides.
  • Remove mushrooms from skillet, keep aside.
  • I used the same pan to cook rice. You could use deep pan to cook rice.
  • Add olive oil. When oil turns hot, throw in garlic and onions. Saute and cook for 2  minutes.
  • Now add white part of green onions and cook for 1 minute.
  • Add salt and pepper to taste.
  • Add soaked and drained rice. Saute.
  • Add fresh thyme leaves, chicken stock. Stir.
  • Add back browned mushrooms. Stir. Cover and cook on low flame until rice cooked perfectly and all liquids are drained out.
  • Turn off flame, leave rice covered for about 10 minutes.
  • Then open lid, add in green onions, stir and serve.



  • Since mushrooms are added back to rice while cooking, you can expect it to loose it's slight crispness that it gets from browning. 
You can reserve some browned mushrooms to be added after rice is fully cooked. 
Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 355kcal | Carbohydrates: 60g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 206mg | Potassium: 805mg | Fiber: 3g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 2.4mg