cream of mushroom rice recipe

Written ByJenny Smyth Posted on
cream of mushroom rice recipe
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The Best cream of mushroom rice recipe

I’m so excited to share my favorite cream of mushroom rice recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. There’s something about the combination of the tender mushrooms, the flavorful cream sauce, and the perfectly cooked rice that just makes this recipe special.

I love that it’s easy to make and can be prepared in advance, making it perfect for weeknight dinners or special occasions like holidays and gatherings. Plus, it’s a great way to get some extra veggies into your diet – the mushrooms are packed with nutrients and antioxidants. And let’s not forget the convenience factor – this recipe is a one-pot wonder that’s ready in under 30 minutes.

I’ve served it at countless dinner parties, potlucks, and family gatherings, and it never fails to impress. The best part? It’s incredibly versatile – you can add your favorite protein (chicken, beef, pork), adjust the level of creaminess to your liking, and even swap out the type of mushroom for something different.

My kids love helping me make this dish – they’re always eager to get involved in the kitchen and taste-test along the way. And as for storage and reheating? This recipe freezes beautifully, so feel free to make a big batch and enjoy it all week long.

Simply thaw overnight in the fridge or reheat in the microwave or on the stovetop when you’re ready for a quick lunch or dinner.

Cream of Mushroom Rice

Cream of Mushroom Rice

4.8 from 1840 votes

A comforting and creamy rice dish made with sautéed mushrooms, aromatic herbs, and a luscious cream sauce. This one-pot meal is perfect as a side or a vegetarian main course.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Melt butter in a large skillet over medium heat.
2Add onion and cook until softened, about 3 minutes, stirring occasionally.
3Add garlic and cook for 30 seconds until fragrant.
4Add sliced mushrooms and thyme to the skillet.
5Cook over medium-high heat, stirring occasionally, until mushrooms are golden brown and have released their liquid, about 6 to 8 minutes.
6Stir in the rice, salt, and pepper, coating the grains with the mushroom mixture.
7Pour in the broth and bring to a boil over high heat.
8Reduce heat to low, cover the skillet, and simmer for 15 to 18 minutes until the rice is tender and most of the liquid is absorbed.
9Remove from heat and let stand covered for 5 minutes.
10Uncover the skillet and stir in the heavy cream and Parmesan cheese until the rice is creamy and well combined.
11Sprinkle with fresh parsley and serve hot.

🔧Equipment

Large skillet with lid
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 680mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For a richer flavor, use a mix of cremini and shiitake mushrooms. You can substitute heavy cream with half-and-half for a lighter version.

Watch Video Of How Cream of Mushroom Rice Works

This cream of mushroom rice recipe is truly a staple in our household – we love serving it at family gatherings and potlucks because everyone always raves about it. Plus, it’s so easy to customize with your favorite ingredients!

If you have any leftovers (and let’s be real, who doesn’t love leftovers?) , simply store them in an airtight container in the fridge for up to 3 days or freeze for later use.

When reheating, make sure to add a splash of milk or cream if needed to restore that creamy texture.

❓ Frequently Asked Questions About Cream of Mushroom Rice

1. What type of mushrooms should I use?

For this recipe, I prefer to use button or cremini mushrooms for their mild flavor and tender texture. However, you can also use other varieties like shiitake or oyster mushrooms for a more robust flavor.

2. Can I use low-fat or non-dairy cream instead of heavy cream? Yes, you can substitute low-fat or non-dairy cream if you prefer a lighter version of this recipe. Just keep in mind that the flavor may be slightly different.

3. How do I prevent the rice from becoming mushy? To avoid mushy rice, make sure to cook it until it’s lightly toasted but still has some bite. Then, let it sit off the heat for a few minutes before adding the cream mixture.

4. Can I add protein like chicken or beef to this recipe? Absolutely! Simply cook your desired protein until it’s browned on all sides before adding it to the skillet with the mushrooms and rice.

5. Is this recipe suitable for vegetarians? This recipe is naturally vegetarian-friendly as long as you choose a vegetable-based broth instead of chicken broth.

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