Slow Cooker Mushroom Rice Recipe

I made Mushroom Rice that vanishes from the plate and a dessert so good you’ll lie about who actually made it.

I’m obsessed with this slow cooker mushroom rice because it actually tastes like dinner not filler. I love the way mushrooms, sliced (cremini or white button) soak up deep, savory notes while the long grain white rice, rinsed stays light and separate.

It’s the kind of Rice And Mushrooms Side Dish I make when I want something simple that still feels worth eating. And yes, it’s totally a Mushroom Rice staple in my kitchen, comforting without being cloying, honest and hearty.

It pairs with anything or stands alone, which is why I keep making it. Every spoonful nails it daily.

Ingredients

• Long grain white rice, fluffy base that soaks up all the mushroom juice.
• Mushrooms, meaty bites that add earthiness and cozy umami.
• Yellow onion, sweetens and builds that savory backbone.
• Garlic, punchy aroma that makes it smell like home.
• Butter or olive oil, adds richness and helps everything mingle.
• Chicken or vegetable broth, moistens rice and deepens savory notes.
• Kosher salt, brings out the real flavors—don’t skip it.
• Black pepper, gentle heat and extra bite.
• Dried or fresh thyme, subtle herb lift that’s not fussy.
• Frozen peas or mixed veggies, little pops of color and texture.
• Parmesan or sharp cheddar, melty, salty finish you’ll crave.
• Soy sauce or tamari, basically adds brown-sauce depth and umami.
• Fresh parsley, bright garnish that lightens each spoonful.

Ingredient Quantities

• 1 1/2 cups long grain white rice, rinsed
• 8 ounces mushrooms, sliced (cremini or white button)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 2 1/2 cups low sodium chicken broth or vegetable broth
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
• 1/2 cup frozen peas or mixed veggies, optional
• 1/2 cup grated Parmesan or sharp cheddar, optional for serving
• 1 tablespoon soy sauce or tamari, optional for deeper flavor
• 2 tablespoons chopped fresh parsley for garnish, optional

• 6 cups peeled and sliced apples (about 4 medium, Granny Smith or Fuji)
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 3/4 cup old fashioned rolled oats
• 3/4 cup all purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or pecans, optional
• Vanilla ice cream or whipped cream for serving, optional

How to Make this

1. Rinse the rice until the water runs clear and drain well; meanwhile slice mushrooms, chop the onion and mince the garlic so everything is ready to go.

2. In a skillet over medium heat melt 2 tablespoons butter or heat olive oil, sauté the onion and mushrooms about 5 minutes until they soften and the mushrooms release their juices, add the garlic and cook 30 seconds more, this step gives more flavor than dumping raw veg into the slow cooker.

3. Transfer the rice to the slow cooker, add the sautéed mushroom mixture, 2 1/2 cups broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, thyme, and the 1 tablespoon soy sauce if using; give it a quick stir to combine.

4. Cook on LOW for about 2 to 2 1/2 hours or on HIGH for 1 to 1 1/4 hours, check at the shorter time because slow cookers vary; rice should be tender and liquid absorbed, if it looks dry but not done add a few tablespoons more broth.

5. Stir in the frozen peas (if using) and let sit with lid on for 5 minutes to warm them through, then fold in grated Parmesan or cheddar if you want it creamy; taste and adjust salt and pepper, sprinkle chopped parsley before serving.

6. While the rice is cooking you can make the apple crisp topping, preheat oven to 350F and peel, core and slice about 6 cups apples, toss them with 1/2 cup brown sugar, 1 teaspoon cinnamon and 1 tablespoon lemon juice, place in a baking dish.

7. In a bowl mix 3/4 cup oats, 3/4 cup flour, 1/4 cup chopped nuts if using, 1/4 teaspoon salt and 1/2 cup cold cubed butter; use a fork or your fingers to rub the butter into the dry ingredients until it looks like coarse crumbs.

8. Sprinkle the oat topping evenly over the apples, press down lightly so it sticks, bake at 350F for 35 to 45 minutes until the fruit is bubbling and topping is golden brown; if the top browns too fast tent with foil.

9. Let the crisp rest 10 minutes so it sets slightly, serve warm with vanilla ice cream or whipped cream if you like.

10. Quick tips: don’t lift the slow cooker lid too much while rice cooks, use low sodium broth so you can control salt, and for deeper mushroom flavor use cremini; leftover rice reheats well with a splash of broth and a quick stir.

Equipment Needed

1. Slow cooker (3 to 6 quart)
2. Skillet or sauté pan (10 to 12 inch)
3. Cutting board
4. Chef’s knife (for slicing mushrooms, chopping onion, peeling apples)
5. Measuring cups and spoons
6. Colander or fine mesh sieve (for rinsing rice)
7. Wooden spoon or heatproof spatula (for sautéing and stirring rice)
8. Mixing bowl (for the oat topping)
9. Baking dish (8×8 or 9×9 inch)

FAQ

Slow Cooker Mushroom Rice Recipe Substitutions and Variations

• 1 1/2 cups long grain white rice: swap with 1 1/2 cups brown rice for nuttier flavor and chewier texture (add 20 30 minutes more cook time), or use 1 1/4 cups quinoa for a protein boost and slightly faster cook time.
• 8 ounces mushrooms, sliced: try cremini or shiitake for deeper umami, or use 1 can (about 7 8 ounces) drained mushrooms when fresh ones aren’t available; dried porcini rehydrated gives intense savory notes but use sparingly.
• 2 tablespoons butter or olive oil: substitute ghee for a richer, slightly nutty taste, or use coconut oil if you want a dairy free swap (mild coconut flavor may show), or use 2 tablespoons avocado oil for high smoke point.
• 6 cups peeled and sliced apples: swap pears (Bosc or Bartlett) one for one for a softer, sweeter filling, or mix half apples half firm peaches for a summer twist; if apples are tart use an extra tablespoon of brown sugar.

Pro Tips

– Sauté the mushrooms and onion till they’re really browned, not just soft. That little bit of color gives way more flavor than dumping them in raw. Don’t overcrowd the pan though or they’ll steam instead of brown.

– Rinse the rice well and let it drain in a fine mesh for a few minutes so it’s not waterlogged going into the slow cooker. If the rice looks dry near the end, add broth only a tablespoon or two at a time so you don’t make it mushy.

– Keep the oat topping cold and don’t overwork it. Cube the butter and rub it in with your fingers until it’s coarse crumbs with some pea sized bits left. Those bits melt in the oven and give you a nicer crunchy texture.

– If the crisp is browning too fast cover the top with foil, and let the baked apples rest at least 10 minutes before serving so the juices thicken up. Leftover rice reheats best with a splash of broth and a quick reheat on the stove or in the microwave, stirring halfway through.

Slow Cooker Mushroom Rice Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made Mushroom Rice that vanishes from the plate and a dessert so good you'll lie about who actually made it.

Pin

Servings

6

servings

Calories

665

kcal

Equipment: 1. Slow cooker (3 to 6 quart)
2. Skillet or sauté pan (10 to 12 inch)
3. Cutting board
4. Chef’s knife (for slicing mushrooms, chopping onion, peeling apples)
5. Measuring cups and spoons
6. Colander or fine mesh sieve (for rinsing rice)
7. Wooden spoon or heatproof spatula (for sautéing and stirring rice)
8. Mixing bowl (for the oat topping)
9. Baking dish (8×8 or 9×9 inch)

Ingredients

• 1 1/2 cups long grain white rice, rinsed

• 8 ounces mushrooms, sliced (cremini or white button)

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons butter or olive oil

• 2 1/2 cups low sodium chicken broth or vegetable broth

• 1 teaspoon kosher salt, more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme or 1 tablespoon fresh, chopped

• 1/2 cup frozen peas or mixed veggies, optional

• 1/2 cup grated Parmesan or sharp cheddar, optional for serving

• 1 tablespoon soy sauce or tamari, optional for deeper flavor

• 2 tablespoons chopped fresh parsley for garnish, optional

• 6 cups peeled and sliced apples (about 4 medium, Granny Smith or Fuji)

• 1/2 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon lemon juice

• 3/4 cup old fashioned rolled oats

• 3/4 cup all purpose flour

• 1/2 cup cold unsalted butter, cubed

• 1/4 teaspoon salt

• 1/4 cup chopped walnuts or pecans, optional

• Vanilla ice cream or whipped cream for serving, optional

Directions

• Rinse the rice until the water runs clear and drain well; meanwhile slice mushrooms, chop the onion and mince the garlic so everything is ready to go.
• In a skillet over medium heat melt 2 tablespoons butter or heat olive oil, sauté the onion and mushrooms about 5 minutes until they soften and the mushrooms release their juices, add the garlic and cook 30 seconds more, this step gives more flavor than dumping raw veg into the slow cooker.
• Transfer the rice to the slow cooker, add the sautéed mushroom mixture, 2 1/2 cups broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, thyme, and the 1 tablespoon soy sauce if using; give it a quick stir to combine.
• Cook on LOW for about 2 to 2 1/2 hours or on HIGH for 1 to 1 1/4 hours, check at the shorter time because slow cookers vary; rice should be tender and liquid absorbed, if it looks dry but not done add a few tablespoons more broth.
• Stir in the frozen peas (if using) and let sit with lid on for 5 minutes to warm them through, then fold in grated Parmesan or cheddar if you want it creamy; taste and adjust salt and pepper, sprinkle chopped parsley before serving.
• While the rice is cooking you can make the apple crisp topping, preheat oven to 350F and peel, core and slice about 6 cups apples, toss them with 1/2 cup brown sugar, 1 teaspoon cinnamon and 1 tablespoon lemon juice, place in a baking dish.
• In a bowl mix 3/4 cup oats, 3/4 cup flour, 1/4 cup chopped nuts if using, 1/4 teaspoon salt and 1/2 cup cold cubed butter; use a fork or your fingers to rub the butter into the dry ingredients until it looks like coarse crumbs.
• Sprinkle the oat topping evenly over the apples, press down lightly so it sticks, bake at 350F for 35 to 45 minutes until the fruit is bubbling and topping is golden brown; if the top browns too fast tent with foil.
• Let the crisp rest 10 minutes so it sets slightly, serve warm with vanilla ice cream or whipped cream if you like.
• Quick tips: don’t lift the slow cooker lid too much while rice cooks, use low sodium broth so you can control salt, and for deeper mushroom flavor use cremini; leftover rice reheats well with a splash of broth and a quick stir.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 414g
• Total number of serves: 6
• Calories: 665kcal
• Fat: 31g
• Saturated Fat: 14.2g
• Trans Fat: 0.25g
• Polyunsaturated: 3g
• Monounsaturated: 8g
• Cholesterol: 53mg
• Sodium: 642mg
• Potassium: 417mg
• Carbohydrates: 91g
• Fiber: 4g
• Sugar: 30g
• Protein: 12g
• Vitamin A: 300IU
• Vitamin C: 8mg
• Calcium: 92mg
• Iron: 1.5mg