Creamy Mushroom Rice with Thyme and Green Onions Recipe

Introduction

Mushroom rice is a comforting and flavorful side dish that combines tender cremini mushrooms with perfectly cooked long-grain rice. It’s easy to prepare and makes a great accompaniment to a variety of meals.

Ingredients

• 2 tablespoons butter (divided)
• 2 tablespoons olive oil (divided)
• 4 cloves garlic (minced, divided)
• 1 pound cremini mushrooms (sliced)
• 1 small yellow onion (diced)
• 1½ cups uncooked long-grain rice
• 1 teaspoon fresh thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2½ cups low-sodium chicken broth (or vegetable/beef broth, or water)
• ¼ cup chopped green onions

Instructions

1. Step 1: In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté for 15 seconds.
2. Step 2: Add the sliced mushrooms and cook for 8 minutes, stirring often, until they are caramelized and tender. Transfer the mushrooms to a plate, cover, and set aside.
3. Step 3: In the same pan, heat the remaining butter and olive oil. Add the diced onions and cook for 3 minutes. Add the remaining minced garlic and cook for another 10 seconds.
4. Step 4: Stir in the rice, thyme, salt, and pepper, and cook for 30 seconds to toast the rice.
5. Step 5: Pour in ½ cup of broth and, using a wooden spoon, scrape up any browned bits from the bottom of the pan.
6. Step 6: Stir in the remaining broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 15 to 17 minutes, or until the liquid is absorbed.
7. Step 7: Remove the pan from the heat and stir in the mushrooms and green onions. Cover and let sit for 10 minutes.
8. Step 8: Fluff the rice with a fork or rice paddle and serve.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth or water.
• Add a splash of white wine when toasting the rice for extra depth of flavor.
• Try using shiitake or button mushrooms if cremini aren’t available.
• Garnish with fresh parsley or a squeeze of lemon juice to brighten the dish.

Storage

Store leftover mushroom rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of long-grain rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust cooking time accordingly and check the rice for doneness before finishing.

Is it possible to make this recipe vegan?

Absolutely. Use plant-based butter or oil instead of butter and vegetable broth instead of chicken broth to keep the dish vegan-friendly.

Creamy Mushroom Rice with Thyme and Green Onions Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

This Mushroom Rice recipe is a flavorful and comforting side dish featuring tender cremini mushrooms sautéed to caramelized perfection and combined with long-grain rice cooked in savory broth. Enhanced with garlic, thyme, and green onions, it offers a rich, earthy taste that’s perfect for pairing with a variety of main courses.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fats and Aromatics

• 2 tablespoons butter (divided)
• 2 tablespoons olive oil (divided)
• 4 cloves garlic (minced, divided)

Vegetables and Herbs

• 1 pound cremini mushrooms (sliced)
• 1 small yellow onion (diced)
• 1 teaspoon fresh thyme
• ¼ cup chopped green onions

Grains and Liquids

• 1½ cups uncooked long-grain rice
• 2½ cups low-sodium chicken broth (or vegetable, beef broth, or water)

Seasonings

• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Sauté Garlic: In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté for 15 seconds to release its aroma without burning.
2. Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 8 minutes, stirring often until they become caramelized and tender. Once cooked, transfer the mushrooms to a plate, cover, and set aside to keep warm.
3. Sauté Onion and Garlic: Using the same pan, heat the remaining butter and olive oil. Add the diced onions and cook for 3 minutes until softened. Then, add the remaining garlic and sauté for an additional 10 seconds to enhance the flavor base.
4. Toast the Rice: Stir in the uncooked rice, fresh thyme, salt, and freshly ground pepper, cooking for 30 seconds while stirring to toast the rice slightly for added nuttiness.
5. Deglaze with Broth: Pour in ½ cup of broth and use a wooden spoon to scrape up any browned bits stuck to the pan’s bottom; this adds depth of flavor to the dish.
6. Simmer the Rice: Stir in the remaining broth and bring the mixture to a simmer. Reduce heat to low, cover the pan, and cook for 15 to 17 minutes until the rice has absorbed all the liquid and is cooked through.
7. Combine Mushrooms and Green Onions: Remove the pan from heat, then gently fold in the caramelized mushrooms and chopped green onions. Cover and let the mixture sit for 10 minutes to meld the flavors.
8. Fluff and Serve: Fluff the rice mixture with a fork or rice paddle to separate the grains before serving hot as a savory side dish.

Notes

• You can substitute chicken broth with vegetable or beef broth, or even water if preferred, but broth enhances the flavor significantly.
• For a vegan option, substitute butter with an additional 2 tablespoons of olive oil and use vegetable broth.
• Be careful not to burn the garlic when sautéing; it should be cooked just until fragrant.
• Covering the pan during cooking helps the rice absorb broth evenly and cook perfectly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: mushroom rice, cremini mushrooms, rice side dish, garlic rice, easy mushroom recipe, savory rice, green onions, thyme, stovetop rice