Name: One-Pot Mushroom Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil or butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 8 oz mushrooms (button, cremini, or mixed), sliced; 1 cup long-grain white rice or jasmine rice; 2 cups vegetable or chicken broth; 1/2 tsp dried thyme or Italian seasoning; Salt and black pepper, to taste; Optional: 2 tbsp grated Parmesan or nutritional yeast; Optional: chopped parsley or green onions, for garnish

Jump to Recipe·Leave a Review

This one-pot mushroom rice is one of my favorite side dishes—and sometimes even a main—when I want something earthy, hearty, and incredibly satisfying. I cook rice together with fresh mushrooms, garlic, onions, and simple seasonings, all in one pot for easy cleanup and rich, developed flavor. It’s cozy, comforting, and pairs well with just about everything.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. Cooking the rice and mushrooms together in one pot allows all the savory, umami-rich goodness to infuse every bite. It’s naturally vegetarian, easy to make vegan, and endlessly customizable. Whether I’m serving it as a side or enjoying it as a simple meatless meal, it always hits the spot. One-Pot Mushroom Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms (button, cremini, or mixed), sliced
• 1 cup long-grain white rice (or jasmine rice)
• 2 cups vegetable or chicken broth
• ½ tsp dried thyme or Italian seasoning
• Salt and black pepper, to taste
• Optional: 2 tbsp grated Parmesan or nutritional yeast (for added flavor)
• Optional: chopped parsley or green onions, for garnish

Directions

I heat the olive oil or butter in a medium saucepan or deep skillet over medium heat.
I sauté the chopped onion for about 3–4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
I add the sliced mushrooms and a pinch of salt, cooking for 5–7 minutes until the mushrooms release their moisture and start to brown.
I stir in the rice and let it toast for 1–2 minutes with the mushroom mixture.
I pour in the broth, add the thyme (or seasoning), and stir everything together.
I bring it to a boil, then reduce the heat to low, cover the pot, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
I remove from heat, let it sit covered for 5 minutes, then fluff with a fork.
I finish it with grated Parmesan or fresh herbs, depending on what I’m in the mood for.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and about 20 minutes to cook—ready in just 30 minutes.

Variations

Sometimes I add frozen peas or chopped spinach in the last few minutes of cooking for extra color and nutrients. I’ve also made it with brown rice, but I increase the broth and cooking time accordingly. For a richer version, I stir in a splash of cream or a pat of butter at the end.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet with a splash of broth or water to bring back the fluffiness. It microwaves well too, though I always cover it to keep it moist.

FAQs

Can I use brown rice instead of white rice?

Yes, but I increase the broth to about 2 ½ cups and simmer for 35–40 minutes instead of 15–18.

What type of mushrooms work best?

I usually go with cremini or button mushrooms, but shiitake or portobello slices add a deeper flavor if I want something more robust.

Can I make this vegan?

Absolutely. I use vegetable broth and skip the Parmesan or swap it for nutritional yeast for that same savory finish.

How do I keep the rice from sticking or burning?

I make sure the pot is tightly covered and the heat is low during cooking. If needed, I stir once halfway through to check moisture levels.

Can I add protein to this dish?

Yes, I sometimes stir in cooked chicken, tofu, or chickpeas to make it a full meal.

Conclusion

One-pot mushroom rice is a go-to comfort dish in my kitchen. It’s simple, flavorful, and works equally well as a side or a stand-alone meal. With just one pot and a handful of ingredients, I get a dish that feels comforting and satisfying every time.