Savory Mushroom Rice Pilaf Recipe: Fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms!
Mushrooms make everything else taste better. Who’s with me?
I have not always felt this way. As a child, mushrooms were my arch nemesis at the dinner table.
There were at least a couple occasions in which I sat at the table long after the food turned cold, and my siblings had left, because I would not take that one required bite.
Thank goodness my parents stuck to their guns, and our tastebuds mature over time. Nowadays mushrooms are one of my very favorite foods.
That’s why I firmly believe vegetable rice pilaf is nothing special without mushrooms.
However with mushrooms… It’s a thing of beauty.
Today’s Mushroom Rice Pilaf is a power-packed super side dish that pairs well with nearly everything imaginable.
Every protein from firm white fish, to chicken, pork chops and steaks are elevated by scoop of this easy mushroom rice.
Plus, it makes a marvelous vegetarian main dish with roasted asparagus and fried egg on top.
You can use any variety of mushrooms you like. Here I added button mushrooms, shitake mushroom, and oyster mushrooms to the rice.
The mix of wild mushrooms creates a well-rounded deep earthy flavor that accentuates meats, or even acts as a stand-in for meat when you want to go meatless for the evening.
In fact, with the right blend of mushrooms, one might even say they taste meaty.
How To Make Easy Mushroom Rice Pilaf
The best cooking tips I can offer you for this recipe is to not skimp on the sauté time… Or the added sherry.
Sautéing the onions, garlic, and mushrooms first, helps release their flavors to create a rich natural broth. That way, whether you add vegetable broth or water to the rice, you still have an intense mushroom flavor.
Someone always asks, “Can I skip the Sherry?” (Or wine, bourbon, etc.)
The answer is always yes, however, it’s in a recipe for a reason. In this particular recipe, a splash of sherry offers a note of sweetness that balances the other flavors.
Just give it a try!
Check Out The Full Mushroom Rice Pilaf Recipe Below
More Amazing Side Dishes For Fall
Mushroom Rice Pilaf
- 1 pound mushrooms, mixed varieties
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 4 garlic cloves, 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
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.