Baked Mushroom Rice
The next time you’re after a mushroom recipe, look no further than this quick ‘n easy BAKED Mushroom Rice! It’s buttery, garlicky, with golden brown juicy mushrooms and the baked rice is beautifully fluffy.The idea behind this recipe is that the gorgeous mushroom juice drips into the rice as it bakes – the best broth base ever!
Servings: 6 people
Cost: €4
Equipment
- Mixing bowl
- baking pan - 22 x 33 cm / 9 x 13" or larger
Ingredients
- 650 grams mushrooms quartered
- 50 grams butter melted (hot, not cooled)
- 2-3 cloves garlic minced
- salt to flavor
- pepper to flavor
- 1.5 tbsp olive oil
Rice
- 1.5 cup long grain rice uncooked (I use basmati rice)
- 1.5 cup vegetable broth* low sodium
- 1.25 cup water
- 1 tsp thyme dried
- 1 tsp garlic powder
Finishes/garnishes
- 3 shallots/green onions/scallions finely sliced
- 1-2 tbsp butter
Instructions
- Preheat oven to 180C/350F.
- Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
- Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Don't need to be exact here, but don't stray too much from pan size.
- Mix and shake the pan to spread the rice out evenly.
- Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
- Drizzle over olive oil.
- Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
- Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!
Notes
1. Perfect quantity of mushrooms is when they cover the surface area in a single layer. That way, they will act as a "lid" for the rice as it cooks, then as the mushroom shrinks it allows most of it to brown (the part touching the rice doesn't brown).
If you have large mushrooms, about the size of a golf ball, you can use up to 750g / 1.5 lb because there will be less mushrooms (by quantity, not weight) so less covering the surface.
If the mushrooms are piled up too high, they won't brown as much and also the rice will be on the soft side because less liquid will evaporate from the rice as it cooks (because of the mushrooms covering the surface area).
2. RICE TYPE: This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. Medium and short grain rice will work but the rice will be a bit stickier (because that's how short grain rice is).
Risotto and paella rice is not suitable. For BROWN RICE, do not top with mushrooms at the beginning. Cover with foil, bake for 30 minutes. Then remove foil, top with mushrooms and bake uncovered 30 - 35 minutes until mushroom is golden. I haven't tried this recipe with quinoa or cauliflower rice.
3. SERVINGS: Serves 6 to 8 as a side.
4. Nutrition per serving, excluding the extra butter.
Original recipe can be found here: https://www.recipetineats.com/baked-mushroom-rice/