It’s buttery, garlicky, with golden brown juicy mushrooms and the baked rice is beautifully fluffy. Baked Mushroom Rice – buttery, garlicky, golden brown recipetin eats mushrooms and fluffy rice, all baked in one pan! Can this be made with chicken breast?
Can this be made in the oven? Followed closely by the 3rd most asked question: Can this be made in a slow cooker? So here’s the baked version of the popular Mushroom Rice recipe I shared a month or so ago. You’ll love how the mushroom juices gets absorbed by the rice as it bakes! It did take a couple of goes to figure out things like the right amount of mushrooms. As the mushrooms cook, they do shrink considerably which reveals the surface area of the rice so you get gorgeous golden brown crunchy bits that get tossed through the rice.
When time permits, I would probably still go for the stove top because I do think the rice gets a bit more flavour from the browning of mushrooms in the butter. And I just love how the rice gets stained dark brown. But it does take more time to make. Constant stirring on the stove, an enormous pile of mushrooms cooked in 2 batches. So from a practical perspective, I see myself making the Baked Mushroom Rice more frequently on a day to day basis.
I am big on rice for a side dish. Baked versus Stove Top Mushroom Rice recipetineats. Japanese background, I was raised a rice snob. Mushy rice is a crime in my family.
I like my rice tender but not super soft which actually means it is overcooked. I love that they are still juicy inside. The rice has absorbed all the broth AND the mushrooms juices. See how much the mushrooms shrank in the photos above? All that flavour ends up in the rice.