Garlic Butter & Mushroom Rice

Fresh mushrooms sautéed with garlic and butter cooked with rice on the stovetop in a savory, beefy stock for a quick and easy rice pilaf side dish.

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Growing up, my all-time favorite rice side dish was Mama’s Brown Rice. You know the one. Some folks call it “stick of butter rice”. It’s made with rice and beef consommé. Or, at least, that’s they way we made it.

I made an AWESOME recipe the other day with chicken, mushrooms and rice that’s a skillet meal pretty similar to Mama’s Brown Rice and I got to thinking… why did we never make our brown rice with mushrooms in it?? Here’s the recipe for skillet meal: Chicken & Mushroom Rice 

Then I decided to make it with mushrooms but also add a HEFTY amount of garlic because mushrooms and garlic butter just go together.

Traditional beefy brown rice cooks in the oven but sometimes I make it on the stove. If I don’t have the oven cranked up for something else or if I don’t want to wait an hour for it to cook, I just cook it on the stove so that’s how I made this.

I've included notes below for cooking this in the oven if you'd prefer to make it that way.

FAQ ABOUT GARLIC BUTTER & MUSHROOM RICE

Do I have to use Beef Consommé? I think this is best with beef consommé over other types of soups or broths. Beef consommé is a little different than other beef soups. It's a bone broth that's highly reduced then also clarified so the flavor is extra concentrated. I think that richness really comes through in this recipe. 

Can I cook it in the oven? Yes. Simply add the sauteed mushrooms and rice to a 1.5-2 quart baking dish with beef consommé, cover tightly then cook at 375 degrees for 50-60 minutes or until rice is cooked through. 

Do I really need THREE TABLESPOONS of garlic? Yep. This is Garlic Butter Mushroom Rice so garlic is one of the main players here. 

Can I substitute garlic powder or jarred minced garlic for the fresh garlic? Yes, but fresh is going to taste waaaaaay better. If using garlic powder, use about 2 teaspoons and add it when you combine the rice with the beef consommé. 

What type of mushrooms should I use? I love the baby bella mushrooms in dishes that cook a good while because they stay more al dente than other types but white button mushrooms are great too.

What type of rice should I use? I always use extra-long grain white rice in my recipes which typically cooks in 20-25 minutes in a 2:1 liquid to rice ratio. If using Jasmine or Basmati rice, you will likely need to reduce the cook time and liquid.

Can I use instant rice or brown rice? I have no idea. I’ve never cooked with either of those, so I don’t know how to convert recipes to accommodate them.

WHAT CAN I SERVE WITH GARLIC BUTTER & MUSHROOM RICE?

This is such an easy recipe, it’s easy to forget how impressive it is. Every time I serve this, folks ooooh and ahhhhh over it like I’ve just made carbonara tableside or fired crème brûlée. I mean, I ain’t complaining. I bust tail plenty enough cooking everything else, so I never mind feeling somebody’s appreciation!

All that being said, this is perfect with anything that garlic and/or mushrooms naturally pair well with, like:

• Steamed shrimp or lobster
• Grilled steaks
• Perfect Pork Loin with Effortless Au Jus 
• Baked or rotisserie chicken
• Grilled kebabs or chops
• Baked Blackened Cod 

Recipe for Garlic Butter Mushroom Rice

Garlic Butter & Mushroom Rice

Yield: 6-8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Fresh mushrooms sautéed with garlic and butter cooked with rice on the stovetop in a savory, beefy stock for a quick and easy side dish.

Ingredients

• 6 tablespoons butter
• 12 oz fresh mushrooms, sliced
• 3 tablespoons fresh minced garlic
• 1 cup long-grain white rice
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 10-oz cans beef consommé
• Fresh chives for garnish (optional)

Instructions

1. Sauté mushrooms in butter in a large skillet over high heat for 5 minutes or until golden brown.
2. Add garlic, rice, pepper and thyme, reduce heat to medium then continue cooking and stirring for 5 minutes.
3. Meanwhile, start heating the beef consommé in a medium pan, covered. This is optional - it just speeds thing up.
4. Add rice and mushroom mixture to pan with beef consommé then bring to a boil. Reduce heat to low, cover then cook for 20 minutes or until rice is tender. Adjust the heat accordingly to maintain a gentle simmer. Using a fork, stir the bottom of the pan a few times the first 10 minutes of cooking then leave the pan covered the remaining time.
5. When ready to serve, fluff with a fork then garnish with chopped fresh chives if desired.

Notes

• PRO TIP: Try not to clean your mushrooms with water if possible. Sometimes I can get away with brushing them off with a pastry brush. If not, just be sure to let them dry before cooking. When I have to clean mine with water, I just lay them on paper towels then blot them a bit with more paper towels. Mushrooms can’t brown properly when they’re wet.
• Most questions should be answered in the FAQ section above.

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