Mushroom Rice Pilaf
by Sommer Collier — last updated on Apr 29, 2025 
This rich and savory Mushroom Rice Pilaf recipe features fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms.
This Earthy Mushroom Rice Pilaf Is A One Pan Wonder
Mushrooms make everything else taste better, am I right? The earthy flavors and meaty texture are unique and so delicious!
This Mushroom Rice Pilaf is a power-packed super side dish that pairs well with nearly everything imaginable.
Sommer’s Recipe Notes
This Mushroom Rice Pilaf recipe is simple, savory and oh so delicious! It’s the perfect mix of savory, sweet and earthy flavors and the best part is that it’s SO EASY to make.
Why You’ll Love This Mushroom Rice Pilaf
- Big Mushroom Energy – This pilaf dish is loaded with earthy umami flavors thanks to all the mushrooms.
- One Pan Magic – I love that all you need to make this recipe is JUST one pan! It makes the cleanup so much easier.
- Great For Meal Prep – Make a big batch of this savory rice pilaf and enjoy it all week long.
Whether you serve this dish as an entree or as a side dish, one thing is for sure — this mushroom rice pilaf is a show stopper.
Ingredients and Tips
- Mushrooms – Feel free to use a variety of different kinds of mushrooms like button mushrooms, shitake mushrooms, and oyster mushrooms.
- Butter – Use room temperature butter to sauté the mushrooms, but you can also use olive oil!
- Veggies – Use chopped shallots and minced garlic for added flavor and a delicate texture.
- Thyme – Use dried thyme or fresh.
- Long grain rice – I prefer long grain rice, but basmati or jasmine work well, too.
- Broth – Vegetable or chicken broth gives a great depth of flavor to the rice.
- Dry sherry – For extra zing use sherry vinegar.
- Cleaning mushrooms – Gently clean off the mushrooms before slicing to remove any dirt! I like to use a damp paper towel to gently wash them off. If you rinse them in water, they will absorb the water so it is best to just brush off the dirt.
Recipe Variations and Dietary Swaps
- Cream cheese – Mix in some cream cheese to make this dish creamy.
- Parmesan – Stir in some grated parmesan for a cheesy upgrade.
- Pine nuts – Add pine nuts for a nutty twist.
- Vegan – Use olive oil instead of butter and veggie broth instead of chicken broth for a vegan version of this dish.
- Dairy-free – Replace the butter with a plant-based alternative like avocado oil, olive oil, or a dairy-free margarine.
How To Make Mushroom Rice Pilaf
This delicious mushroom rice pilaf is packed with rich and savory flavors and it makes for a main dish on its own! The best part is that you can make this simple recipe in one pan.
Pro Tip – I like to use a damp paper towel to gently wash dirt off of the mushrooms. If you rinse them in water, they will absorb the water so it is best to just brush off the dirt.
Find the full Mushroom Rice Pilaf recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Freezing Leftovers – Place cooled leftovers in a freezer-safe bag and store in the freezer for up to 2 months.
- Reheating Leftovers – You can warm up leftovers in the microwave or on the stove.
Serving Suggestions
Every protein from firm white fish, to chicken, pork chops, and steaks is elevated by a scoop of this easy mushroom rice.
Plus, it makes a marvelous vegetarian main dish with roasted asparagus and a fried egg on top.
I love to pair this mushroom rice pilaf with Smoked Pork Chops, Steak Diane, Grilled Salmon and other sides like these Air Fryer Green Beans and Roasted Lemon Asparagus.
Frequently Asked Questions
Whenever I make a recipe that includes alcohol, I am always asked if I can omit it. The answer is always yes. However, it’s in the recipe for a reason. In this rice recipe, a splash of sherry offers a not of sweetness that balances the other flavors. However, I totally understand that some people do not cook with alcohol or keep alcohol in their house at all. That is completely fine! Replace the booze with extra broth or water.
A rice pilaf differs from regular cooked rice because a pilaf is rice that is cooked with aromatics and additional ingredients to add more flavor. Generally, rice pilaf is made with garlic and onions and then cooked in broth instead of water!
Mushroom rice is low in fat and has a decent amount of fiber and vitamins, thanks to the mushrooms! If you make mushroom pilaf with brown rice, you will get even more fiber. So yes, this side dish is relatively healthy for you when eaten with a balanced meal!
Rice pilaf is so much richer in everyday nutrients like iron, manganese, selenium, and vitamins B1, B3, and B6 because of the added vegetables. Plus, it has a ton of added flavor thanks to the herbs and aromatics!
All rice varieties vary a little in cooking time. Just go by the instructions on the box or bag of rice. Whether using brown rice, long grain rice, basmati rice, jasmine rice, or even orzo pasta, just make sure you check the cook times!
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Mushroom Rice Pilaf
Video
Ingredients
- 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
Instructions
- Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
- Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
- Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
- Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
- Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
Notes
- Storing Leftovers – Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Freezing Leftovers – Place cooled leftovers in a freezer-safe bag and store in the freezer for up to 2 months.
- Reheating Leftovers – You can warm up leftovers in the microwave or on the stove.
Sommer, could you please tell me where the onions are stated and the amount needed for this recipe please? other than you notation under the photo of the dish, there is no mention of onions?
Hi Liz,
Sorry for the confusion. When we mention onions, we are referring to the shallots. You will see instructions for preparing them in step 2.
We love mushrooms in everything so this made us really happy that we tried this recipe. It was delicious, so tasty and filling so thanks for sharing!