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
Mushroom Variety
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
Instructions:
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
Ingredients
- 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 or water
- 1/3 cup dry sherry
- Salt and pepper
Instructions
- 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.
Video
Nutrition
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Sommer, could you please tell me where the onions are stated and the amount needed for this recipe please? other than you notation under the photo of the dish, there is no mention of onions?
Hi Liz,
Sorry for the confusion. When we mention onions, we are referring to the shallots. You will see instructions for preparing them in step 2.
We love mushrooms in everything so this made us really happy that we tried this recipe. It was delicious, so tasty and filling so thanks for sharing!
this dish is just so tasty and my family also loved it as well. thank you so much for sharing this amazing recipe!
This was quick and easy and super delicious! A great side to our chicken dinner.
Loved this mushroom rice pilaf! Tasted delicious with our baked pork chops!
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I had to make a few tweaks because I lacked some ingredients. Use dried mushrooms instead of fresh. Used one cup of the soak broth along with one and a half cups veg broth. Did not have sherry. Used better than bouillon chicken and a tablespoon of Sherry vinegar. It was actually quite good this way as well. A tweakable recipe so if you lack some ingredients go ahead and try it anyway.
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Made this but substituted red vinegar for sherry and I tasted the vinegar. Perhaps I needed to use less next time I will opt for sherry. Still had a good taste and was very filling itself as a midday meal.
Excellent result , very tasty and straightforward . I didn’t have any sherry so used port and used wholemeal rice instead.
Made this for dinner and added some toasted pine nuts at the end. Absolutely delicious. Thank you!
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Absolutely fabulous! Used white wine instead of of sherry _ Great!
I didnt have dry sherry so I used white wine vinegar. This tastes awesome! I will definitely make this again
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Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
I’d like to substitute brown rice or wild rice. Any changes in the cook time?
Hi Jim!
All rice varieties vary a little in cook time. Just go by the instructions on the box or bag or rice.
Love your recipes, and this Mushroom Rice Pilaf looks and sounds heavenly! I’m wondering what brand of dry sherry you used? Thanks for all of your yummy recipes; I can’t wait to fix this one!!
Hi Elizabeth!
Sometimes my husband brings home a special bottle of sherry and I use it for cooking. But honestly, you can use the inexpensive grocery store brands of cooking sherry for this recipe. It will still taste delicious!