Mushroom Rice Pilaf

I love how this Mushroom Rice Pilaf brings out earthy, comforting flavors with minimal effort. The mix of mushrooms adds depth, while the shallots, garlic, and thyme infuse every bite with a savory aroma. It’s the kind of side dish that feels rich and satisfying but still light enough to pair with almost any main course.

Why You’ll Love This Recipe

I adore this recipe because it’s a simple yet elegant dish that turns plain rice into something special. The combination of butter-sautéed mushrooms, shallots, and garlic creates a deep, umami-packed base, while the dry sherry adds a touch of brightness. The rice absorbs all the delicious flavors from the broth and herbs, resulting in a perfectly fluffy, flavorful pilaf. It’s an easy favorite that feels restaurant-worthy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
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

Directions

1. I start by cleaning and slicing the mushrooms. I like using a mix of cremini, button, and shiitake for a range of textures and flavors.
2. In a large skillet or saucepan, I melt the butter over medium heat. I add the shallots and sauté for about 2 minutes, just until softened and fragrant.
3. I add the garlic and cook for another 30 seconds, being careful not to let it brown.
4. I stir in the mushrooms and cook for about 6–8 minutes, stirring occasionally, until they release their moisture and start to brown nicely.
5. I sprinkle in the dried thyme, salt, and pepper, stirring to coat the mushrooms evenly.
6. I add the rice and toast it in the pan for about 1–2 minutes, stirring constantly so it absorbs the buttery, garlicky flavors.
7. I pour in the dry sherry and let it simmer for a minute until most of the liquid evaporates.
8. I then add the vegetable broth (or water), stirring gently to combine.
9. I bring the mixture to a simmer, then cover the pan and reduce the heat to low. I let it cook for 15–18 minutes, or until the rice is tender and the liquid is fully absorbed.
10. Once done, I remove the pan from heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
11. I fluff it with a fork, taste for seasoning, and adjust with more salt and pepper if needed before serving.

Servings and Timing

This recipe serves 4–6 people as a side dish.
Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: roughly 35 minutes

Variations

• I sometimes add a handful of chopped fresh parsley or chives at the end for a bright, fresh finish.
• For a richer dish, I substitute part of the vegetable broth with chicken broth.
• I’ve also stirred in a tablespoon of grated Parmesan right before serving for a subtle creamy note.
• To make it a full meal, I add diced cooked chicken or sautéed tofu.
• For extra nuttiness, I toast the rice in a dry skillet before cooking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I sprinkle a little water or broth over the rice before microwaving or warming it in a covered skillet over low heat. This helps restore its fluffy texture. It can also be frozen for up to 2 months — I thaw it in the fridge overnight and reheat gently before serving.

FAQs

What type of mushrooms should I use?

I like using a mix of cremini, button, and shiitake mushrooms, but any combination works. The mix gives a richer, layered flavor.

Can I use brown rice instead of white?

Yes — I just increase the broth to 3 cups and cook for about 40–45 minutes, or until the rice is tender.

What can I use instead of dry sherry?

I use white wine or even a splash of apple cider vinegar mixed with broth if I don’t have sherry on hand.

Can I make this recipe vegan?

Yes — it’s already vegetarian, and by using plant-based butter or oil, it becomes fully vegan.

How do I keep the rice from turning mushy?

I make sure to use long-grain rice and let it simmer gently without stirring once the lid is on. Over-stirring breaks the grains and releases starch.

Can I make this ahead of time?

Yes — it reheats beautifully. I just make sure to fluff it before serving and add a splash of broth to refresh the texture.

What’s the best broth to use?

I prefer vegetable broth for a lighter flavor or chicken broth for something heartier. Homemade or low-sodium broth gives me more control over the saltiness.

How can I add more protein?

I sometimes stir in cooked lentils, chickpeas, or diced chicken to turn it into a complete meal.

Can I add other vegetables?

Definitely. Peas, spinach, or finely diced carrots mix in beautifully near the end of cooking.

What should I serve this with?

I love pairing it with grilled chicken, fish, or roasted vegetables. It’s also great alongside creamy dishes like mushroom stroganoff or roasted salmon.

Conclusion

This Mushroom Rice Pilaf is one of my go-to sides when I want something hearty yet elegant. The buttery mushrooms, aromatic herbs, and fluffy rice come together in perfect harmony, creating a dish that feels comforting and refined. It’s versatile, easy to make, and always a crowd-pleaser at my table.

Print