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One-Pot Creamy Mushroom Rice

A savory, earthy one-pot rice dish featuring golden seared mushrooms, garlic, thyme, and a buttery parmesan finish.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Side Dish
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Mushrooms
  • 1 lb cremini mushrooms sliced
  • 2 tbsp butter divided
  • 1 tbsp olive oil
The Rice Base
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1.5 cups long grain white rice Jasmine or Basmati
  • 1 tsp dried thyme or 1 tbsp fresh
  • 3 cups vegetable broth or chicken broth
  • 1 tbsp soy sauce low sodium
The Finish
  • 0.25 cup parmesan cheese grated
  • 1 tbsp fresh chives chopped

Equipment

  • Dutch Oven or Heavy Pot with Lid
  • Wooden spoon
  • Knife

Method
 

  1. Heat 1 tbsp butter and oil in a large pot over medium-high heat. Add mushrooms and sear until browned (5-7 mins). Remove mushrooms and set aside.
  2. Reduce heat to medium. Add remaining butter and onion. Sauté until soft and translucent.
  3. Add garlic, thyme, and uncooked rice. Stir constantly for 2 minutes to toast the rice.
  4. Pour in broth and soy sauce. Scrape the bottom of the pot to release browned bits. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  6. Remove from heat. Let stand covered for 10 minutes.
  7. Fluff with a fork. Stir in the cooked mushrooms and parmesan cheese. Garnish with chives.

Notes

Don't salt the mushrooms until they are browned, or they will release water and steam instead of searing.