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Creamy Mushroom Rice

Creamy mushroom rice is cooked in a skillet with browned cremini mushrooms, tender rice, heavy cream, and Parmesan. The one-pan method makes a rich, savory side with a creamy finish.
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Prep Time 10 minutes
Cook Time 28 minutes
resting 5 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 403
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 0.5 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 12-inch skillet with a lid

Method
 

  1. Melt the butter in a 12-inch skillet with a lid over medium-high heat.
  2. Add the mushrooms and cook for 6-8 minutes, stirring occasionally, until browned and their liquid has evaporated.
  3. Stir in the onion and cook for 3-4 minutes, until softened.
  4. Add the garlic and rice and cook for 1 minute, stirring to coat the rice.
  5. Stir in the broth, salt, and pepper.
  6. Bring to a boil, cover, reduce the heat to low, and simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.
  7. Stir in the heavy cream and Parmesan.
  8. Cover and let rest off the heat for 5 minutes before serving.

Notes

For the best texture, let the rice rest covered for the full 5 minutes before serving. Refrigerate leftovers for up to 3-4 days; freezing is not recommended because the cream may separate. Use vegetable broth instead of chicken broth for a vegetarian option.