One-Pot Mushroom Rice
Rice steamed over browned mushrooms with butter and soy — savory enough to be dinner alone.
Ingredients
- 300 g Rice
- 300 g Mushroom
- 25 g Butter
- 2 tbsp Soy sauce
- ½ tsp Salt
- 2 cloves Garlic (optional)
- 2 Scallions (optional)
- 1 tsp Toasted sesame oil (optional)
Method
- Rinse the rice in a sieve under cold water until the water runs mostly clear, then drain.
- Slice the mushrooms thickly and set them aside.
- Mince the garlic finely and set it aside.
- In a lidded pot over high heat, brown the mushrooms hard in the butter with the garlic and salt until deep gold, about 6 minutes.
- Add the rinsed rice, soy sauce, and enough water to cover by a thumb's width, then bring to a rolling boil.
- Cover and cook on the lowest heat until the water is absorbed and the rice is tender, about 14 minutes.
- Rest the covered pot off the heat for 5 minutes, then fluff the rice with the toasted sesame oil. (optional)
- Slice the scallions thinly for the garnish.
- Scatter the sliced scallions over the rice and serve in deep bowls.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About One-Pot Mushroom Rice
One-pot mushroom rice belongs to the Japanese tradition of takikomi gohan, seasoned rice cooked together with its ingredients so the grains absorb all the flavor as they steam. This version leans savory and buttery rather than delicate: the mushrooms are browned hard with garlic and butter until deep gold before the rice ever goes in, which builds a base of concentrated, roasted flavor that seeps into every grain during cooking. Soy sauce seasons the cooking liquid so the finished rice carries a gentle, salty-umami depth, and a final drizzle of toasted sesame oil adds a nutty, aromatic top note.
Rinsing the rice until the water runs mostly clear is what keeps the grains distinct and fluffy rather than gummy, and the covered rest off the heat lets the moisture redistribute so the bottom doesn't stay wet. The result is a comforting, one-pot dish substantial enough to eat on its own, which is exactly how the blurb frames it, though it also plays well as a side to grilled fish or a simple protein. Scallions folded in at the end keep it from feeling heavy. It's the kind of quiet, savory rice that turns a handful of humble ingredients into something worth making on a weeknight.
One-Pot Mushroom Rice: frequently asked questions
How many calories are in One-Pot Mushroom Rice?
A serving has about 463 calories — 11.9g protein, 86g carbs, 7.8g fat, 3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is One-Pot Mushroom Rice gluten-free?
As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is One-Pot Mushroom Rice dairy-free?
Not as written — it uses Butter. Swapping it for a plant-based alternative makes it dairy-free.
How long does One-Pot Mushroom Rice take to make?
About 35 minutes start to finish, but only around 18 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make One-Pot Mushroom Rice?
The core ingredients are essential, but you can leave out garlic, scallions, toasted sesame oil — they're optional and mainly there for extra flavor or finish.
How many servings does One-Pot Mushroom Rice make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.