Mushroom Rice Casserole
50 min
|
easy
|
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
This cozy mushroom rice casserole is a comforting, flavor-packed side dish with tender rice and buttery, garlicky mushrooms in every bite.
It’s perfect for Thanksgiving and Christmas, but it also feels special enough for Mother’s Day or a relaxed Easter brunch.
You can assemble it ahead, then bake until hot and golden, so it’s ideal for busy holiday kitchens and family gatherings.
Ingredients (6 servings)
Ingredients for the Rice
Ingredients for the Mushrooms
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Mushroom Rice Casserole
-
Prep the oven and rice
Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with butter or oil.
Rinse the long-grain white rice under cool water until the water runs almost clear.
Drain the rice very well so excess water does not make the casserole soggy.
-
Cook the rice on the stove
In a medium saucepan, combine the rice, vegetable broth, butter, salt, and black pepper.
Bring to a gentle boil over medium-high heat, then reduce the heat to low and cover tightly.
Simmer for 15 to 18 minutes, until the liquid is absorbed and the rice is just tender.
Remove from the heat and let the rice rest, covered, for 5 minutes to finish steaming.
-
Saute the mushrooms and aromatics
While the rice cooks, heat the olive oil and butter in a large skillet over medium-high heat.
Add the sliced button mushrooms in an even layer and let them cook undisturbed for 3 to 4 minutes.
Stir and continue cooking until the mushrooms release their liquid and start to brown around the edges.
Add the chopped onion and cook, stirring, until it softens and turns translucent, about 3 to 4 minutes.
Stir in the minced garlic, dried thyme, salt, and black pepper and cook for 1 minute, just until fragrant.
-
Combine the rice and mushrooms
Fluff the cooked rice gently with a fork to separate the grains without smashing them.
Transfer the rice to the prepared baking dish, spreading it into an even layer.
Spoon the mushroom mixture over the rice and gently fold everything together until evenly combined.
-
Bake the casserole
Cover the baking dish tightly with foil to keep the rice from drying out in the oven.
Bake for 10 to 15 minutes, until everything is hot and the flavors have mingled nicely.
Remove the foil and bake for 5 minutes more if you want lightly crisped edges on top.
-
Rest, garnish, and serve
Let the casserole rest for 5 to 10 minutes so the rice settles and slices more cleanly.
Taste and adjust the seasoning with a little extra salt and pepper if needed.
Garnish with chopped fresh parsley or chives if you like a pop of color and freshness.
Substitutions
- Long-grain white rice -> wild rice blend
- Use a wild rice blend for a chewier texture and nutty flavor, and increase the broth and cooking time slightly.
- Vegetable broth -> mushroom broth
- Swap in mushroom broth for deeper earthy flavor and a more pronounced mushroom note throughout the casserole.
- Butter -> olive oil or vegan butter
- Replace the butter with olive oil or vegan butter to keep things dairy-free while still giving richness and moisture.
Tips
- Rinse but do not overwork the rice
- Rinsing removes excess surface starch, which helps keep the grains fluffy, but avoid stirring the rice once it starts cooking.
- Let the mushrooms really brown
- Give mushrooms room in the skillet and keep the heat fairly high so they sear instead of steaming in their own juices.
- Use a tight cover for the rice
- A tight-fitting lid traps steam and gives more even cooking, which keeps the rice tender instead of dry or crunchy.
- Try toasting the rice first
- For a deeper, nuttier flavor, briefly toast the dry rice in a little butter or oil before adding the broth.
Nutrition Facts *
| Energy | 287 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 8 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my rice turn out mushy in the casserole?
- Too much liquid or stirring can make rice mushy, so measure broth carefully and avoid stirring while it cooks.
- What if the rice is still a little undercooked after baking?
- Splash in a few tablespoons of hot broth, cover tightly with foil, and bake a few more minutes until tender.
- Can I use brown rice instead of white rice?
- Yes, but brown rice needs more broth and a longer stovetop simmer, so adjust both before baking the casserole.
- How can I add protein to this casserole?
- Fold in cooked white beans, shredded rotisserie chicken, or browned sausage before baking to make it a full meal.
Serving Suggestions
This mushroom rice casserole brings cozy, earthy flavor to weeknights and also works well on a holiday sideboard.
For a richer twist, stir in a handful of grated Parmesan or Gruyere right before baking for extra savoriness.
If you love contrast, finish each serving with lemon zest and fresh herbs to add brightness against the creamy rice.
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
