This one-pot butter mushroom rice is rich and packed with tender mushrooms. Everything cooks together in a single pot to give the rice plenty of time to soak up the buttery sauce while keeping cleanup to a minimum!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Butter, garlic, ginger: This will form the base of our rice—buttery, toasty, and aromatic.
Rice: All my one-pot rice recipes are optimized for white Jasmine rice. That being said, you can still use other rice varieties (e.g., short-grain, brown, etc.), just note that they have slightly differing cooking times and water ratios.
Dashi powder, soy sauce, sugar, black pepper: This makes up the simmering liquid for a deeply umami taste, thanks to the dashi powder. You can purchase instant dashi powder/granules in most Asian groceries, but you can substitute the dashi liquid for water or chicken or vegetable stock if you’d like.
Mushrooms: I like using a mix of shiitake, oyster, and shimeji, but feel free to use any of your favorite mushroom varieties as you’d like (e.g., button, white, portobello, etc.)
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sauté the garlic and ginger in the butter until golden brown.
Add in the rice, water, dashi powder, soy sauce, sugar, black pepper, and mushrooms to your pot. Simmer until the rice is fully cooked.
Top with green onions and chili oil. Enjoy!
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while it cooks.
Add extra protein: While this is delicious on its own or as a side, if you’d like to make this a fuller meal, you can also add thinly-sliced pork belly, beef, or chicken into the mix. Just be sure they’re completely cooked prior to eating.
One-Pot Butter Mushroom Rice
2
servings10
minutes30
minutes40
minutesThis one-pot butter mushroom rice is rich and packed with tender mushrooms. Everything cooks together in a single pot to give the rice plenty of time to soak up the buttery sauce while keeping cleanup to a minimum!
Keep the screen of your device on
Ingredients
3 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon minced ginger
1 cup rinsed jasmine rice
1 1/4 cup water
1 teaspoon dashi powder
2 tablespoons soy sauce
1 tablespoon sugar
1/4 teaspoon ground black pepper
1 1/2 cups chopped mushrooms (I used a mix of shiitake, oyster, and shimenji)
Green onions, chopped
Chili Oil (optional)
Directions
- Melt the butter in a medium, non-stick pot over medium-high heat. Add in the garlic and ginger, and cook for around 2 minutes until golden brown.
- Add in the rice, water, dashi powder, soy sauce, sugar, and black pepper. Mix well to combine. Carefully lay the mushrooms on top (do not stir).
- Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes. Once the time is up, turn off the heat and let sit for another 10 minutes to finish cooking. The rice should be soft and liquid fully absorbed.
- Top with the green onions and chili oil, if desired. Serve warm.
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
