Mushroom Rice Pilaf
by Sommer Collier — last updated on Jan 27, 2026 
I love making myself a bowl of this comforting, creamy mushroom rice pilaf and just cozying up on the couch after an exhausting day. It’s easy to simmer in one pot and is loaded with rich flavors from the butter, earthy wild mushrooms, and a medley of herbs. I pair this simple rice side dish with all sorts of main dish proteins for an impressive meal, any night of the week.
I’m obsessed with mushrooms. They pack a meaty texture that makes everything taste SO MUCH better, even plain old rice. This mushroom rice dish is seriously delicious, and what’s even better is how easy it is to make. The fluffy pilaf soaks up all the buttery goodness and herb flavor from garlic, shallots, and thyme; it’s the perfect combo with those earthy umami flavors. This recipe reminds me of my beloved sausage mushroom stuffing, but it’s lighter, and it pairs with pretty much everything imaginable, so it’s a great way to elevate any ordinary dinner!
Jamie – ⭐⭐⭐⭐⭐ Loved this mushroom rice pilaf! Tasted delicious with our baked pork chops!
Table of Contents
Sommer’s Recipe Highlights
Big Mushroom Energy – This pilaf dish is loaded with bold and earthy flavors thanks to all the mushrooms. You can serve this dish as a main dish, but I like it as a hearty side, with my cheesecake factory steak diane recipe or a juicy piece of chicken kiev.
One Pan Magic – I love that all you need to make this recipe is JUST one pan! It makes the cleanup so much easier and gives you time to actually enjoy a relaxing evening. Win, win.
Great For Meal Prep – I always make a big batch of this savory rice dish to enjoy it all week long. I also pair it with a lean grilled protein for a satisfying dinner, or I reheat it in a big bowl and top it off with some cheese for an easy lunch.
Key Ingredients and Tips
- Mushrooms – I like to use a variety of mushrooms, such as button, shiitake, cremini, and oyster. If you can get your hands on unique heirloom varieties, go for it!
- Butter – I use room temperature butter to sauté the mushrooms because it adds a lot of flavor and creaminess. But you can also use olive oil.
- Veggies – For that signature savoriness, I use chopped shallots and minced garlic. These also add a subtle sweetness, which I love.
- Thyme – Whether it’s fresh or dried, this herb accentuates the flavors of the mushrooms. Rosemary is also a lovely addition.
- Long grain rice – I use simple long grain rice, but basmati or jasmine work well, too.
- Broth – Vegetable or chicken broth provides great depth of flavor to the rice.
- Dry sherry – For an extra zing, I use a splash of dry sherry or cooking sherry.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Clean and prep the mushrooms – I start this recipe by gently cleaning 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, do it quickly, or they will absorb the water. It’s best to just wipe off the dirt. Then I remove the stems, and cut the mushrooms into thin slices.
Sauté the veggies – I melt some unsalted butter into a pan, and once that’s ready, I throw in the chopped garlic, shallots and thyme. Once they have softened, I add in the sliced mushrooms and I cook them down for a couple of minutes until they’re tender.
Add the rice – Then, I pour in the rice, broth, salt, pepper, and a splash of that sherry.
Simmer – I lower the heat and I let all of the ingredients simmer for about 20 minutes until the rice is fluffy.
Rest and taste – And finally, I give it a little taste test and if it’s good to go, I let the rice rest for 10 minutes covered before serving. If needed add salt and pepper.
Recipe Variations
- Cream cheese – To make this dish creamier, I like to mix in some cream cheese at the end.
- Parmesan – Stir in some grated Parmesan for a cheesy upgrade.
- Pine nuts – I love to add pine nuts for a nutty twist and delicious crunch.
- Minced meat – To make this dish meaty and even heartier, stir in some cooked meat like minced beef or chopped sausage.
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. Pair it with any of the following to turn it into a complete meal:
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 note 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. 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 flavor. Generally, rice pilaf is made with garlic and onions and then cooked in broth instead of water.
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.
Storage Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. You can also freeze this for up to 2 months by storing the rice in a freezer-safe bag. Warm up leftovers in the microwave in short bursts or on the stove.
Looking For More Delicious Rice Dishes? Try:
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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.
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!