Asian-Style Mushroom Rice

An easy, delicious, 6 ingredient Asian-inspired Mushroom Rice made with savory flavors of garlic, onion, and tamari. You can also turn it into a main dish with simple additions like tofu, tempeh, or edamame.

We love this easy, 6 ingredient Asian-inspired Mushroom Rice. It is so simple to prepare but wonderfully satisfying.

I created it to be a side dish, however it could easily be made into a main dish by including extra vegetables like asparagus, sugar snap peas, mung bean sprouts, etc.

Or you can simply add a protein boost with edamame, tempeh, or tofu. (Such as our favorite Asian Style Garlic Tofu.)

Ingredients for Mushroom Rice

For this recipe you will need:

• Brown rice: Or your own favorite rice - I use brown basmati.
• Mushrooms: I use cremini, but you could also try oyster, shiitake, button, or a blend.
• Onion
• Garlic
• Green onion (scallion)
• Tamari: Or soy sauce.

It is also a great recipe made with quinoa instead of rice. (See the notes below the recipe for additional info and tips.)

For more inspiration, also browse all mushroom recipes.

Asian-Style Mushroom Rice

A savory mushroom rice that is simple to prepare and so tasty! It can easily be made into a main dish with more veggies, edamame, tofu, or tempeh.

5 from 4 votes

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Prep Time: 40 minutes

Total Time: 40 minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Asian-Inspired, Gluten-Free Option, Oil-Free, Vegan

Servings: 6 side servings

US CustomaryMetric

Ingredients

• 1 cup brown basmati rice (uncooked)
• 1 lb. mushrooms (cremini, button, shiitake, oyster, etc.)
• 1 yellow onion
• 2-3 cloves garlic
• 3 green onions
• 1 1/2 Tbsp. tamari (or soy sauce)
• Optional: asparagus, mung bean sprouts, spinach (stir in during last few minutes of cooking), other veggies, sesame seeds for topping

Instructions

• Cook rice according to package instructions* (use veggie broth for more flavor if desired).
• Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.
• In a large skillet over med-high heat, sauté onion for about 7-8 minutes. (I use water/veggie broth to sauté.)
• Add mushrooms and cook another 8 minutes.
• Meanwhile, mince garlic and slice green onions.
• When mushrooms are softened, add garlic and sauté 1 minute.
• Reduce heat to medium. Add cooked rice, green onions, and tamari.
• Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)
• Season to taste with more tamari if desired before serving.

Notes

*Rice notes: to prepare this even faster, rice can be cooked ahead of time and stored covered in fridge until ready. If your rice cooking time is longer (40-50 minutes), you may want to wait a bit before starting the rest of the dish so the rice finishes in time for when you need it.

You can also substitute quinoa for rice (for faster cooking time as well).

I’m a huge mushroom lover so I often add even more mushrooms – closer to 20-24 oz. rather than 16 oz.

Made gluten-free with tamari.

Nutrition Per Serving (Estimate)

Calories: 144kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Potassium: 376mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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If you are enjoying this Mushroom Rice, also check out:

• Broccoli with Asian Style Garlic Sauce
• Bok Choy and Shiitake Mushrooms with Garlic Sauce

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