Mushroom Rice Pilaf
Savory Mushroom Rice Pilaf Recipe – Fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms!
The Perfect Side Dish Addition
Mushrooms make everything else taste better. Who’s with me?
I have not always felt this way. As a child, mushrooms were my arch nemesis at the dinner table.
There were at least a couple of occasions in which I sat at the table long after the food turned cold, and my siblings had left, because I would not take that one required bite.
Thank goodness my parents stuck to their guns, and our tastebuds mature over time. Nowadays mushrooms are one of my very favorite foods.
That’s why I firmly believe vegetable rice pilaf is nothing special without mushrooms.
However with mushrooms… It’s a thing of beauty.
Easy Rice Pilaf Recipe
Today’s Mushroom Rice Pilaf is a power-packed super side dish that pairs well with nearly everything imaginable.
Every protein from firm white fish, to chicken, pork chops, and steaks is elevated by a scoop of this easy mushroom rice.
Plus, it makes a marvelous vegetarian main dish with roasted asparagus and a fried egg on top.
What Ingredients You Will Need
- 1 pound mushrooms, mixed varieties
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/4 cup long grain rice
- 2 1/2 cups vegetable broth, vegetable stock, or water (or even chicken broth)
- 1/3 cup dry sherry
- Salt and pepper
You can use any variety of mushrooms you like. Here I added button mushrooms, shitake mushrooms, and oyster mushrooms to the rice.
The mix of wild mushrooms creates a well-rounded deep earthy flavor that accentuates meats, or even acts as a stand-in for meat when you want to go meatless for the evening.
In fact, with the right blend of mushrooms, one might even say they have a meaty taste and texture.
How To Make Mushroom Rice Pilaf
The best cooking tip I can offer you for this recipe is to not skimp on the sauté time… Or the added sherry.
Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
Place a large sauté pot (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir the mushrooms into the melted butter mixture. Sauté for 10 minutes to soften.
Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the saucepan and bring to a simmer.
Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
Someone always asks, “Can I skip the Sherry?” (Or wine, bourbon, etc.)
The answer is always yes, however, it’s in a recipe for a reason. In this particular recipe, a splash of sherry offers a note of sweetness that balances the other flavors.
Just give it a try!
Check Out The Full Mushroom Rice Pilaf Recipe Below. Enjoy!
Frequently Asked Questions
How long do leftovers last?
The storage for this leftover dish is in an airtight container in the refrigerator for 3 to 5 days. You can warm it up in the microwave or on the stove.
Is rice pilaf better than white rice?
Rice pilaf is so much richer in everyday nutrients like iron, manganese, selenium, and vitamins B1, B3, and B6 because of the added vegetables.
What different cook times would there be to substitute rice varieties?
All rice varieties vary a little in cook time. Just go by the instructions on the box or bag of rice. Whether using brown rice, basmati rice, jasmine rice, or even orzo pasta just make sure you check the cook times.
More Amazing Dishes For Fall
- Pressure Cooker Spiced Apples
- Irish Cabbage and Bacon
- Best Steakhouse Caesar Salad
- Maple Glaze Prosciutto Wrapped Sweet Potatoes
- Duchess Potatoes
- One Pot Seafood Curry Pasta
Check the printable recipe card below for the nutritional information of this side dish including calories, sodium, potassium, fiber, and calcium percentages. Also share this recipe on all your social media pages: Facebook, Instagram, and Pinterest.
Mushroom Rice Pilaf
- Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
- Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
- Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
- Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
- Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
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