When it comes to side dishes, I want them to hold their own next to the main course—full of flavor and comfort, not just an afterthought. This One Pot Mushroom and Herb Rice is one of my favorite go-to recipes when I want something cozy, easy, and downright delicious.
I’m always experimenting in the kitchen, playing around with herbs and simple ingredients to create meals that feel a little special without a ton of extra effort. And let’s be honest—if a recipe says “one pot,” I’m already halfway convinced!
Why You’ll Love This Creamy One Pot Mushroom and Herb Rice
- One pot, less mess – Fewer dishes = more time to relax after dinner.
- Big flavor, minimal effort – Just a few herbs and pantry staples come together for something truly delicious.
- Comfort food vibes – Creamy, herby, and full of earthy mushrooms—this one hits the spot.
- Flexible side or main – Pair it with your favorite protein, or enjoy it on its own as a cozy vegetarian meal.
- Easy to customize – Don’t have fresh parsley? Use dried. Want to add spinach or peas? Go for it! Have a mushroom allergy or simply don’t care for them? Leave them out. It’s still delicious without them!
Creamy One Pot Mushroom and Herb Rice
With just 10 minutes of prep and a single pot to clean, this creamy, herby rice dish checks all the boxes for a busy weeknight dinner or a fuss-free addition to a holiday meal. It’s earthy, comforting, and just fancy enough to make it feel like you really put some love into it (even if it came together in a flash).
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
- 1 T. Extra virgin olive oil
- 1 Medium onion, diced
- 3 Garlic cloves, thinly sliced
- 10 oz. Mushrooms, sliced
- 1/2 t. Dried thyme
- 1/2 t. Rosemary
- 1/2 t. Basil
- 1/2 t. Oregano
- 1 c. Short grain rice, rinsed and drained
- 2 c. Vegetable stock
- 2 T. Butter
- 1/4 c. Heavy cream
- 1/2 c. parsley, chopped
- Sea salt and black pepper, to taste
Directions
Heat olive oil in a medium pot over medium heat.
Add onion, garlic, and mushrooms. Season to taste with salt and pepper.
Cook, stirring occasionally, until the mushrooms develop some color, approximately 5-6 minutes.
Add the dried thyme and the rice.
Continue cooking until the thyme becomes fragrant, 1-2 minutes.
Add the vegetable stock and increase the heat to high.
Bring the rice to a boil, then immediately reduce the heat down to medium low and cover with a lid.
Let the rice simmer for 10 minutes then turn the heat off and let the rice sit covered for 5 minutes.
Uncover and fluff the rice with a fork.
Stir in the butter, heavy cream, and parsley.
Taste and adjust the seasoning if desired.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This rice reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. Add a splash of veggie stock or cream when reheating to bring back the creamy texture.
Can I use a different type of rice?
Short grain rice gives this dish its creamy consistency, but you can substitute with medium grain or arborio rice if needed. Just note that cooking times and liquid ratios may vary slightly.
What kind of mushrooms work best?
Cremini or white button mushrooms are classic choices, but feel free to use a mix of wild mushrooms if you want a deeper flavor.
Can I make this dairy-free?
Absolutely. Use a plant-based butter and swap the cream for coconut milk or a thick oat/soy cream alternative. The flavor will change slightly, but it’s still delicious.
Is this recipe gluten-free?
Yes! All the ingredients listed are naturally gluten-free, but always double-check labels to be sure, especially with vegetable stock.
What can I serve with this rice?
This creamy mushroom and herb rice makes a cozy vegetarian main dish, but it’s also delicious as a side. Try it alongside my Air Fryer Teriyaki Chicken Wings or Pork Chops with Roasted Grapes and Fennel for a hearty meal that’s quick and easy.
Or serve it with my Roasted Artichoke and Mozzarella Salad which adds a bright, fresh contrast to the creamy rice.
I hope you’ll give this One Pot Mushroom and Herb Rice a try the next time you’re looking for a cozy, flavorful side dish that won’t add extra stress to your day. It has quickly become a favorite in my home, and I have a feeling it might become one in yours too. If you make it, I’d love to hear what you think—leave a comment below or tag me on social media so I can see your delicious creation!
Creamy One Pot Mushroom and Herb Rice
This One Pot Mushroom and Herb Rice is cozy, easy, and downright delicious. With just 10 minutes of prep and a single pot to clean, this creamy, herby rice dish checks all the boxes for a busy weeknight dinner or a fuss-free addition to a holiday meal.
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 Medium onion diced
- 3 Garlic cloves thinly sliced
- 10 oz. Mushrooms sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/2 tsp. dried oregano
- 1 cup Short grain rice rinsed and drained
- 2 cups Vegetable stock
- 2 tbsp Butter
- 1/4 cup Heavy cream
- 1/2 cup parsley chopped
- Sea salt and black pepper to taste
Instructions
-
Heat olive oil in a medium pot over medium heat.
-
Add onion, garlic, and mushrooms. Season to taste with salt and pepper.
-
Cook, stirring occasionally, until the mushrooms develop some color, approximately 5-6 minutes.
-
Add the dried herbs and the rice.
-
Continue cooking until the herbs become fragrant, 1-2 minutes.
-
Add the vegetable stock and increase the heat to high.
-
Bring the rice to a boil, then immediately reduce the heat down to medium low and cover with a lid.
-
Let the rice simmer for 10 minutes then turn the heat off and let the rice sit covered for 5 minutes.
-
Uncover and fluff the rice with a fork.
-
Stir in the butter, heavy cream, and parsley.
-
Taste and adjust the seasoning if desired.
Love a good one-pot wonder as much as I do? Pin this recipe now so it’s ready and waiting the next time you need something warm, easy, and totally satisfying!
Check Out These Must Make Mushroom Recipes Too:
- Asparagus with Mushrooms from Art of Natural Living
- Boeuf Bourguignon from That Recipe
- Mushroom Risotto from Hezzi-D’s Recipe Box
- Three Mushroom Pot Roast from A Kitchen Hoor’s Adventures
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