Mushroom rice is a rich, umami-packed side dish made with sautéed mushrooms, caramelized garlic, ginger, onions, and sweet peppers. This vegetarian meal is infused with bold flavor at every step and works just as well on its own as it does alongside your favorite protein.
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For more delicious rice recipes, try my Shrimp Fried Rice and Gungo Peas and Rice next.
I’ve always loved mushrooms because they’re so versatile and add a savory depth that makes you forget meat entirely. This seasoned rice with mushrooms takes the idea of traditional Jamaican seasoned rice and gives it a completely vegetarian twist.
Instead of cooking everything separately, I keep it simple with a one pot dish where the rice steams right along with the veggies and aromatics. The mix of trumpet, shiitake, and baby bella mushrooms brings layers of texture and flavor, and the aroma that fills the kitchen while it cooks will have you anticipating that first forkful.
Ingredients
- Mushrooms: A mix of trumpet, shiitake, and baby bella mushrooms gives the rice deep umami flavor and a variety of textures. Using different types makes the dish more complex and satisfying without needing any meat.
- Aromatics: I use garlic, onions, ginger, and scallions to create a strong flavor base. These ingredients add sharpness, warmth, and depth that carry through the entire dish.
- Bell pepper and carrots: These bring sweetness and color to the rice. They also add a bit of crunch to balance out the softness of the mushrooms and rice.
- Fresh thyme: Adds a woodsy, earthy flavor that’s essential in seasoned rice. I use both the leaves and a few whole sprigs for maximum aroma.
- Scotch bonnet pepper: This stays whole in the pot to infuse a gentle heat throughout the rice without overpowering it. It also brings that classic Caribbean kick.
- Rice: I use basmati rice for its ability to cook up fluffy and light. It absorbs flavor well without turning mushy.
- Seasonings: A mix of Better than Bouillon, Gravy Master, steak and chop seasoning, salt, and cracked black pepper builds a deep, layered flavor. These seasonings layer in bold, savory flavor and give the rice that slow-cooked taste without hours on the stove.
- Olive oil or butter: Helps the mushrooms brown and brings everything together. It also adds a bit of richness to the finished rice.
How to Make Mushroom Rice
Clean and Prep the Mushrooms
I start by gently wiping the mushrooms with a damp cloth—never rinse them under water, or they’ll turn rubbery. Once they’re clean, I slice the baby bella and shiitake mushrooms thinly and dice the trumpet mushrooms for a bit of variety in texture.
Sauté the Mushrooms
In a large pot, I heat a bit of oil over medium-high heat, then add all the mushrooms along with some salt, pepper, and thyme leaves. I let them cook uncovered until all their liquid releases and evaporates completely. This step is key for getting that deep, savory flavor without sogginess.
Build the Flavor Base
Once the mushrooms start to brown and the pan dries out a bit, I stir in the chopped onions, pressed garlic, diced ginger, and steak seasoning. I cook everything together until the onions are soft and the mixture smells rich and caramelized.
Add the Veggies and Rice
Next, I toss in the diced carrots and red bell peppers and let them cook for about a minute and a half. Then I stir in the washed basmati rice and give it a few good stirs to coat it in all those flavors.
Simmer and Season
I pour in 2 cups of water and reduce the heat to medium-low. Then I add the chopped scallions, a few thyme sprigs, and the whole scotch bonnet pepper (don’t worry—it stays whole for a mild heat). I stir in the Better than Bouillon until it dissolves completely, then add the final ½ cup of water and adjust the salt if needed. A few cracks of black pepper go in at this point too.
Steam Until Fluffy
I cover the pot and let everything cook until the liquid is fully absorbed. Once that happens, I turn the heat down to the lowest setting and let the rice steam, covered, for another 15 minutes. When it’s done, I fluff it with a fork and serve it hot.
Recipe Tips
- Cook the mushrooms long enough to release all their moisture. If you rush this step, the rice can turn out soggy and lack that rich, concentrated mushroom flavor.
- Keep the scotch bonnet whole. This lets the pepper infuse gentle heat and fruity aroma without making the dish overwhelmingly spicy.
- Don’t overdo the water. It might look like the rice needs more liquid, but the mushrooms and vegetables release moisture as they cook, helping the rice steam perfectly.
- Use basmati rice for the fluffiest texture. It cooks quickly and stays light, which helps balance the heartiness of the mushrooms and seasonings.
- Taste the broth before letting the rice cook. Adjust salt and pepper at this stage so the rice absorbs a well-seasoned base from the start.
What to Serve with Mushroom Rice
Mushroom rice pairs well with a variety of sides, whether you're keeping it meatless or adding protein. For a vegetarian meal, I love serving it with fried plantains and sliced avocados for a simple, nourishing plate. If you're in the mood for meat, it goes beautifully with roasted chicken or jerk chicken—both complement the savory flavor of the rice. You can also add a fresh salad or steamed callaloo greens to round out the meal.
Storage
Store any leftover mushroom rice in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop with a splash of water to loosen it up, or microwave it in 30-second intervals until heated through. I avoid freezing because the texture of the mushrooms can become rubbery.
FAQs
Yes, but keep in mind that other types of rice may need more water and a longer cooking time. If you’re using jasmine or long grain rice, let it steam a little longer rather than adding more water to avoid mushy results.
Leave the pot covered and let it sit off the heat for another 5 to 10 minutes. The residual steam will help finish cooking the rice without adding more liquid.
Absolutely. While the mix adds variety, using only baby bella or shiitake mushrooms will still give you great flavor. Just aim for about the same total quantity to keep the balance of the dish.
Thanks for trying Mushroom Rice! Got questions or feedback? Drop them in the comments. Craving more Jamaican-inspired recipes? Follow me on Instagram at @JamDownFoodie!
Mushroom Rice Recipe
Ingredients
Equipment
Method
- Clean mushrooms with a damp cloth and slice thinly. Set aside.Don't wash mushrooms as they will become tough.
- Heat oil on medium high heat and add mushrooms, the leaves from 3 stems of thyme, salt and pepper. Allow the mushrooms to sweat uncovered. Mushrooms have a high water content. Cook them until the water has cooked out completely.
- Once the mushrooms have released all their water and the pan starts to dry, add onions, garlic, ginger, steak seasoning and cook until the onions and mushrooms begin to brown or caramelize.
- Add in diced carrots and bell peppers and cook for about a min and a half.
- After about 90 seconds, add washed rice to veggies and use the spoon to combine well by giving a few good stirs. Add 2 cups of water to the pot and turn the heat to medium-low heat.
- Add in scallion, thyme and a whole scotch bonnet. Give your pot a stir and add in the remaining ½ cup of water. Add the “Better than Bouillon” and stir to dissolve it well into the rice. Taste the water for salt and add more if needed. Add a good amount of cracked pepper to the pot, about ½ tsp.
- Cook on medium-low heat covered until the water evaporates. Reduce heat to the lowest setting and let rice steam for about 15 mins. Fluff with a fork and serve once the rice grains are tender and open. Serve hot with plantains and avocados or any protein you wish.
