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–+ servings
overhead view of plated mushroom rice with side portions of plantains and sliced avocado

Mushroom Rice Recipe

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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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: Caribbean
Ingredients Equipment Method

Ingredients
  

  • 2 cups Basmati Rice washed
  • 2 Trumpet mushrooms diced
  • 12 Baby Bella mushrooms sliced thinly
  • 15 Shiitake mushrooms sliced thinly
  • 1 tablespoon olive oil or butter
  • 1 whole onion chopped finely
  • 1 clove garlic pressed
  • 1 small piece of ginger diced
  • 2 scallions chopped finley
  • handful thyme plus 3 stems pull leaves from stem
  • ½ red bell pepper diced
  • 2 medium carrots diced
  • 1 teaspoon gravy master
  • 1 whole scotch bonnet green
  • 2.5 cups water
  • 1 tablespoon Better than Bouillon
  • Steak and chop grill seasoning
  • Salt and pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Wooden Spoon
  • Garlic press

Method
 

  1. Clean mushrooms with a damp cloth and slice thinly. Set aside.Don't wash mushrooms as they will become tough.
  2. 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.
  3. 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.
  4. Add in diced carrots and bell peppers and cook for about a min and a half.
  5. 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.
  6. 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.
  7. 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.

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