Mushroom Rice

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This Mushroom rice is easy and a flavorful recipe of sauteed button mushrooms, spices and herbs mixed with cooked rice. The vegan mushroom rice is made in European style and is also gluten-free. Makes for a wholesome lunch or dinner.

mushroom rice served on a white plate.

The most amazing thing is that it is not an elaborate or complicated recipe. Easy for bachelors, students and single people. If you have leftover rice then you could use it right away to make this recipe.

To make this mushroom rice, I have only used the following ingredients – mushrooms, garlic, scallions in this recipe plus dried herbs and seeds like oregano, thyme and crushed white sesame seeds.

But you could use other dried herbs like rosemary, parsley, sage or whatever you are fond of.

This mushroom rice Is more European style than Chinese or Indian style. It is not all spicy but yet flavorful and tasty. If you need some spice in the rice, you could add tobasco sauce or paprika or more of black pepper.

mushroom rice recipe

If you like the combo of mushrooms with rice then you can make few mushroom rice recipes like:

  1. Mushroom Pulao
  2. Ambur Biryani
  3. Mushroom Fried Rice
  4. Mushroom Biryani
Step-by-Step Guide

How to make Mushroom Rice

1. Measure all the spices, ingredients and keep them ready before you start to make the dish.

You need to cook ⅔ cup of rice before you begin this recipe. You can choose to cook the rice in a pan or Instant pot or stovetop pressure cooker adding water as required. Overall we need 2 cups of cooked rice. Preferably try to use basmati rice or any good quality long-grained rice for this recipe.

Make sure the rice does not become sticky after cooking it. Once the rice grains are cooked then cool them completely in a strainer.

cooked rice and other ingredients

2. In a pan heat 2 tablespoons of olive oil. Add 1 teaspoon of chopped garlic and saute for some seconds. You don’t need to brown the garlic.

You can use any neutral flavored oil instead of olive oil.

sauteing garlic in olive oil

4. Then add 3 to 4 chopped small to medium-sized scallions or spring onion whites (about ½ cup).

You can also use shallots or regular onions instead of spring onions.

chopped scallions added

5. Begin to saute the spring onions stirring often.

sauteing the spring onions

6. Saute till the spring onions become translucent and softened.

sauteed spring onions

7. Now add 400 grams of chopped button mushrooms. Start sauteing them on medium-low to medium heat stirring at intervals.

mushrooms added

8. Initially the mushrooms will leave a lot of water. Saute till all the water dries up in the pan. The mushrooms should be completely cooked by this time.

sauteing mushrooms

9. Then add the following herbs and spices to sauteed mushrooms:

  • ¼ teaspoon of ground black pepper or white pepper
  • 1 teaspoon of crushed white sesame seeds – The sesame seeds can be lightly crushed using a mortar pestle.
  • ½ teaspoon of thyme
  • ½ teaspoon of oregano
herbs and spices added

10. Stir and mix well. You can also add your preferred herbs or spices.

mixing herbs spices with mushroom

11. Now add 2 cups of cooked rice. The rice has to be completely cooled when you add it at this step. You can also use any leftover cooked rice.

cooked rice added to mushrooms

12. Mix and then saute the cooked rice with the mushrooms for a couple of minutes.

mixing mushrooms with cooked rice

13. Add salt as required.

salted added to mushroom rice

14. Stir gently and mix well. Switch off the heat.

mix mushroom rice again

15. Garnish with scallions greens or cilantro.

garnish mushroom rice with scallions greens

Serve Mushroom rice hot or warm with a salad or you could just drizzle some extra virgin olive oil to the rice and enjoy the bowl of mushroom rice.

It makes for a healthy and comforting lunch or dinner.

mushroom rice served in a white plate

Tips for making mushroom rice

  1. Its easy if you have leftover rice or else you will have to cook the rice. I also recommend to soak the rice for at least 20 minutes before cooking. Rinse the rice really well in water to get rid of any extra starch so that you get separate non-sticky grains after cooking them.
  2. You can also consider adding a bit of soy sauce to the rice.
  3. If you do not have crushed white sesame seeds, then you could also use whole sesame seeds. Roast them and add to the rice.
  4. You could use fresh herbs instead of dried herbs.
  5. You can also use other varieties of edible mushrooms or mixed mushrooms. This will give a nice texture and crunchiness to the recipe. Cremini mushrooms, shiitake mushrooms are also some good options.
  6. Use aged basmati rice or any good quality long grained rice for best texture and flavor.

More Tasty Rice Recipes

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mushroom rice recipe

Mushroom Rice

This Mushroom rice is easy and a flavorful recipe of sauteed button mushrooms, spices and herbs mixed with cooked rice.
5 from 4 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine World
Course Main Course
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 3


  • 2 cups cooked rice or ⅔ cup uncooked rice – preferably basmati rice or any long grained rice
  • 400 grams white button mushrooms – cleaned and chopped or 4 cups chopped white button mushrooms
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon roasted crushed sesame seeds
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 3 to 4 spring onions or scallions – chopped (reserve the greens for garnishing) – about ½ cup
  • 1 teaspoon garlic , finely chopped – optional
  • ¼ teaspoon ground black pepper or white pepper
  • salt as required


  • Before you begin the recipe, cook about ⅔ cup of rice until tender and softened. Cool the rice grains completely.
  • You can cook or steam the rice in a stovetop pressure cooker, pan or Instant pot adding water as needed.
  • In a pan heat olive oil. You can also use any neutral flavored oil.
  • Add the chopped garlic and saute for some seconds. No need to brown the garlic.
  • Then add chopped scallions (spring onion whites). Begin to saute the spring onions stirring often.
  • Saute till the spring onions become translucent and have softened. Now add chopped mushrooms. Initially the mushrooms will leave water.
  • Saute them until all the water evoapartes from the pan and the mushrooms are completely cooked.
  • Add ground black or white pepper, crushed white sesame seeds, thyme and oregano to the mushrooms. Mix well.
  • Now add the cooked rice and salt as required. The rice has to be completely cooled before you add it at this step.
  • Mix and saute the rice with the mushrooms for a couple of minutes.
  • Garnish with the scallions greens or cilantro.
  • Serve mushroom rice hot or warm with a salad or you could just drizzle some extra virgin olive oil to the rice and enjoy the bowl of mushroom rice.


  • Instead of white button mushrooms you can also use cremini or shiitake mushrooms.
  • Use any non-sticky variety of rice to make the dish. While I prefer to use long-grained rice like basmati but any medium to short grain rice will also work well.
  • Spring onions give a good flavor but you can replace them with shallots or regular onions.
  • Feel free to add your choice of herbs and spices.
  • The recipe can be easily scaled up to make a big batch.
  • If you have any leftover cooked rice then making this recipe is a breeze.

Nutrition Info (Approximate Values)

Nutrition Facts
Mushroom Rice
Amount Per Serving
Calories 255 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 783mg34%
Potassium 460mg13%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin C 3.6mg4%
Calcium 26mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This Mushroom Rice post from the archives (May 2011) has been republished and updated on 21 September 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


    1. I make this dish at times but more of the Thai version and it is delicious. So I will add it in some time.

  1. Wonderful awesome. All recipes are so tasty and easy to prepare. Thank u so much

  2. Hello,my mother is allergic to sesame seeds is there an alternative or can I avoid it in this recipe?

  3. Hi Dasanna,

    Appreciate your mouth watering recipes. Will try the straw berry short cake soon.