Wild Mushroom Rice Recipe

Name: Wild Mushroom Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 tablespoons olive oil; 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick; 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick; 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick; Salt and pepper, to taste; 1 Spanish onion, finely chopped; 3 cups converted rice; 7 cups chicken stock; 1 teaspoon salt; 1/4 cup porcini mushroom powder

Servings: persons

4 tablespoons unsalted butter
3 tablespoons olive oil
1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick
2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick
1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick
Salt and pepper, to taste
1 Spanish onion, finely chopped
3 cups converted rice
7 cups chicken stock
1 teaspoon salt
1/4 cup porcini mushroom powder

1
Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat.
2
Add the mushrooms, season with salt and pepper to taste and saute until golden brown.
3
In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft.
4
Add the rice and stir to coat with the butter and oil.
5
Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed.
6
Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

1442

kcal

Calories

Fat

117

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 tablespoons olive oil, 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick, 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick, and more.

Yes, Wild Mushroom Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions