Mushrooms on Rice
Elevate your weeknight dinners with this simple yet flavorful Mushrooms on Rice recipe, a hearty vegetarian dish that pairs tender, fragrant rice with perfectly sautéed cremini or button mushrooms. Infused with the earthy aroma of garlic and thyme, and enhanced by the umami touch of soy sauce, this dish can be made creamy with a splash of optional heavy cream. Ready in just 35 minutes, it’s ideal for busy nights while still delivering restaurant-quality taste. Serve it as a comforting main course or a versatile side dish, garnished with fresh parsley for an elegant finish. Perfect for mushroom lovers, this recipe is a delicious, easy-to-make option for anyone seeking wholesome meals packed with rich, satisfying flavors.
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Recipe Information
Ingredients
- 1 cup white or brown rice
- 2 cups water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 12 ounces cremini or button mushrooms, sliced
- 2 units garlic cloves, minced
- 1 teaspoon thyme, fresh or dried
- 1.5 tablespoons soy sauce
- 2 tablespoons heavy cream (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley, chopped (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium saucepan.
Bring the water to a boil, then reduce the heat to low and cover the saucepan. Cook for 15-20 minutes until the rice is tender and the water is fully absorbed. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
While the rice cooks, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced mushrooms to the skillet in a single layer. Let them cook undisturbed for 3-4 minutes until they begin to brown, then stir and cook for an additional 3-4 minutes until fully browned and tender.
Lower the heat slightly and add the minced garlic and thyme to the mushrooms. Cook for about 1 minute, stirring frequently, until the garlic is fragrant.
Stir in the soy sauce and let it cook for another 1-2 minutes, allowing it to coat the mushrooms.
If desired, add the heavy cream and stir to create a slightly creamy sauce. Season with salt and black pepper to taste.
To serve, divide the cooked rice among plates and spoon the sautéed mushrooms over the top. Garnish with chopped parsley if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
