Garlic Butter & Mushroom Rice Recipe

I never expected salty Fritos, creamy peanut butter, and rich chocolate to become the crunchy little treat everyone grabs first. One bite and I’m already making a second batch.

I’m obsessed with this Garlic Butter & Mushroom Rice because it tastes way bigger than the effort it asks from me. The mushrooms go all savory and deep, the garlic hits hard in the best way, and every bite feels loaded without being heavy.

I love how the rice catches all that buttery flavor and turns into the side dish I keep “tasting” straight from the pan. But honestly, I could eat it as dinner and not miss a thing.

Simple. Ridiculously craveable.

And the rice I want next to chicken, steak, eggs, or just a fork and zero plans.

Ingredients

• Long grain or jasmine rice keeps things fluffy, cozy, and not too heavy.
• Mushrooms bring that savory, almost meaty bite without trying too hard.
• Butter makes it rich and comforting, like weeknight food should be.
• Olive oil helps the mushrooms brown instead of just getting sad and soggy.
• Onion adds a little sweetness and makes the whole kitchen smell amazing.
• Garlic is the main character here.

  Don’t act surprised.

• Broth gives the rice way more flavor than plain water ever could.
• Kosher salt keeps everything balanced, because bland rice is honestly tragic.
• Black pepper adds a tiny kick without taking over the bowl.
• Parsley freshens it up so it doesn’t feel too rich.
• Lemon juice brightens everything.

  Plus, it makes the mushrooms pop.

• Parmesan is optional, but Basically, it’s a salty little bonus.

Ingredient Quantities

• 1 1/2 cups long grain white rice or jasmine rice
• 8 ounces cremini or button mushrooms, sliced
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 2 1/2 cups low sodium chicken broth or vegetable broth
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1/4 cup grated Parmesan cheese (optional)

How to Make this

1. Rinse 1 1/2 cups long grain white or jasmine rice under cold water until the water runs clear, drain well.

2. In a medium saucepan bring 2 1/2 cups low sodium chicken or vegetable broth and 1 teaspoon kosher salt to a gentle boil. Add the drained rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

3. While the rice cooks, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until butter is melted and foamy.

4. Add 1 small finely chopped yellow onion and cook, stirring occasionally, until translucent, about 4 minutes.

5. Add 8 ounces sliced cremini or button mushrooms and cook until they release their liquid and turn golden, about 6 to 8 minutes.

6. Stir in 4 minced garlic cloves and cook for 30 to 60 seconds until fragrant, then season the mushroom mixture with 1/2 teaspoon freshly ground black pepper and more salt to taste.

7. Add the cooked rice to the skillet with the mushroom mixture, stir to combine, and melt in the remaining 2 tablespoons unsalted butter, tossing gently until everything is evenly coated and heated through.

8. Remove from heat and stir in 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, and 1/4 cup grated Parmesan cheese if using. Taste and adjust seasoning with salt and pepper, then serve warm.

Equipment Needed

1. Medium saucepan with lid
2. Large skillet
3. Fine mesh sieve or colander (for rinsing rice)
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula
8. Fork (for fluffing rice)

FAQ

Garlic Butter & Mushroom Rice Recipe Substitutions and Variations

• Rice: substitute brown rice (increase liquid to 3 cups and simmer 40 45 minutes) or short grain sushi rice (use same liquid, slightly stickier texture).
• Mushrooms: substitute cremini with shiitake for a meatier flavor or chanterelles for a delicate, fruity note.
• Butter: substitute with equal amount of ghee for a nuttier flavor or extra olive oil for a lighter finish.
• Parmesan: substitute with Pecorino Romano for a sharper, saltier bite or nutritional yeast for a dairy free option.

Pro Tips

– Cook the rice a little underdone by a minute or two so it holds up when mixed with the mushrooms and butter. Letting it rest covered for the full 5 minutes helps steam it to perfect texture.

– Don’t crowd the mushrooms in the pan. Give them room to brown and release their liquid, then let that liquid evaporate so you get deep, nutty caramelization instead of soggy pieces.

– Finish in the skillet off the heat. Adding the remaining butter, lemon juice, parsley and Parmesan after you pull the pan from the burner keeps the butter from separating and preserves the bright lemon and herb flavors.

– Taste and adjust at the end. Salt often needs a small bump after the rice and mushrooms combine, and a sprinkle of extra lemon or a pinch of red pepper flakes can lift the whole dish if it tastes flat.