A Spicy Perspective

Mushroom Rice Pilaf

Perfect Mushroom Rice Pilaf Recipe #ASpicyPerspectiveSavory Mushroom Rice Pilaf Recipe: Fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms!

The Best Mushroom Rice Pilaf Recipe #ASpicyPerspective
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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.

Mushroom Rice Pilaf Recipe #ASpicyPerspective

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.

Perfect Mushroom Rice Pilaf Recipe #ASpicyPerspective

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.

Making Mushroom Rice Pilaf Recipe #ASpicyPerspective

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: Mushroom Rice Pilaf Recipe #ASpicyPerspective

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!

How To Make Mushroom Rice Pilaf Recipe #ASpicyPerspective

Check Out The Full Mushroom Rice Pilaf Recipe Below

Zesty Mushroom Rice Pilaf Recipe #ASpicyPerspective

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Rustic Mushroom Rice Pilaf Recipe #ASpicyPerspective

Mushroom Rice Pilaf Recipe #ASpicyPerspective
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5 from 9 votes
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Mushroom Rice Pilaf

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Savory Mushroom Rice Pilaf Recipe: Fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms!
Servings: 8



  • 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.


Serving: 0.75cup, Calories: 157kcal, Carbohydrates: 26g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 323mg, Potassium: 226mg, Fiber: 1g, Sugar: 1g, Vitamin A: 245IU, Vitamin C: 1.7mg, Calcium: 15mg, Iron: 0.7mg
Course: Side Dish
Cuisine: French
Author: Sommer Collier

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15 comments on “Mushroom Rice Pilaf”

  1. Pingback: Mushroom Rice Pilaf – Cooking With Bernie

  2. I had to make a few tweaks because I lacked some ingredients. Use dried mushrooms instead of fresh. Used one cup of the soak broth along with one and a half cups veg broth. Did not have sherry. Used better than bouillon chicken and a tablespoon of Sherry vinegar. It was actually quite good this way as well. A tweakable recipe so if you lack some ingredients go ahead and try it anyway.

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  4. Made this but substituted red vinegar for sherry and I tasted the vinegar.  Perhaps I needed to use less next time I will opt for sherry.  Still had a good taste and was very filling itself as a midday meal.

  5. Excellent result , very tasty and straightforward . I didn’t have any sherry so used port and used wholemeal rice instead.

  6. Made this for dinner and added some toasted pine nuts at the end. Absolutely delicious. Thank you! 

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  8. Absolutely fabulous! Used white wine instead of of sherry _ Great!

  9. I didnt have dry sherry so I used white wine vinegar. This tastes awesome! I will definitely make this again

  10. Pingback: mushroom dishes | Receipts

  11. Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!

  12. I’d like to substitute brown rice or wild rice. Any changes in the cook time?

  13. Love your recipes, and this Mushroom Rice Pilaf looks and sounds heavenly! I’m wondering what brand of dry sherry you used? Thanks for all of your yummy recipes; I can’t wait to fix this one!!

    • Hi Elizabeth!

      Sometimes my husband brings home a special bottle of sherry and I use it for cooking. But honestly, you can use the inexpensive grocery store brands of cooking sherry for this recipe. It will still taste delicious!