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Donna R. Luis

Mushroom Rice Pilaf

A rich, earthy mushroom rice pilaf made in one pan with butter, shallots, garlic, thyme, long-grain rice, vegetable broth, and dry sherry. The rice absorbs the flavorful cooking liquid as the mushrooms become tender, creating a comforting side dish with a savory aroma, fluffy texture, and satisfying mushroom flavor.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed-variety mushrooms tough stems removed and mushrooms thinly sliced
  • 2 tablespoons butter
  • 1/4 cup shallots chopped
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 1/4 cups long-grain rice
  • 2 1/2 cups vegetable broth or water
  • 1/3 cup dry sherry
  • 1 teaspoon salt plus more to taste
  • 1/4 teaspoon ground black pepper plus more to taste

Equipment

  • Large sauté pan with lid
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Fork

Method
 

  1. Prepare the Mushrooms: Remove any tough mushroom stems, then thinly slice the mushrooms.
    Chop the shallots and mince the garlic.
  2. Soften the Aromatics: Place a large sauté pan with a lid over medium heat. Add the butter, chopped shallots, minced garlic, and dried thyme.
    Sauté for 3–5 minutes, stirring as needed, until the shallots have softened.
  3. Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté for about 10 minutes, allowing them to soften and cook with the buttery aromatics and thyme.
  4. Add the Rice and Liquids: Stir the long-grain rice into the mushroom mixture, then pour in the vegetable broth or water and dry sherry.
    Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper, stirring to combine.
  5. Simmer the Rice: Cover the pan and bring the mixture to a simmer. Once simmering, reduce the heat slightly and continue cooking for approximately 20 minutes.
  6. Check for Doneness: Continue cooking until the liquid has been absorbed and visible vent holes have formed across the surface of the rice, indicating that the rice has cooked through.
  7. Rest the Pilaf: Remove the pan from the heat and leave it covered for 10 minutes, allowing the cooked rice to rest before serving.
  8. Fluff and Season: Remove the lid and gently fluff the rice with a fork.
    Taste the pilaf and adjust the salt and pepper as needed before serving.

Notes

  • Mushroom Preparation: Remove any tough stems before slicing the mushrooms thinly so they cook evenly and blend naturally into the rice.
  • Mushroom Varieties: Use a mixed selection of mushrooms as specified in the original recipe for a varied earthy flavor and texture.
  • Rice Cooking: Keep the pan covered while the rice simmers so the cooking liquid can be absorbed properly.
  • Resting Time: Do not skip the 10-minute covered rest after cooking. This allows the rice to settle before you fluff it with a fork.
  • Seasoning: Taste the finished pilaf before serving and add additional salt or pepper if needed.
  • Storage: Refrigerate leftovers in an airtight container for 3–5 days.
  • Freezing: Once cooled, transfer leftovers to a freezer-safe bag and freeze for up to 2 months.
  • Reheating: Leftovers can be reheated in the microwave or on the stove.