Spicy Mushroom Rice is a side that that might take over dinner!

Spicy Mushroom Rice

This Spicy Mushroom Rice isn’t just another average rice side dish. it’s a spicy, easy, mushroom flavored rice that can easily become the main course!

Spicy Mushroom Rice is an easy, amazing side dish to any meal!

It’s the side dish that can make the whole dinner so good. Just double the recipe when you make this because the this is the best mushroom rice recipe you’ll ever make.

You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.

Also, please do let the mushrooms get good and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeño, but I probably wouldn’t stop at one next time.

Two for sure, maybe even three. Because I can handle the heat when it comes to making this rice dish.

Thanksgiving is crazy enough with the turkey and appetizers – so this Spicy Mushroom Rice recipe is a make ahead side dish that you won’t have to think about on the big day.

First of all, holidays are hectic enough. Second of all, when you break out a side like this rice and mushrooms almost everyone is going to be asking you for the recipe.

Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.

You’re probably going to say I’m wrong, don’t wash them. But I’m gonna do it anyway.

Slice them up and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes and it’s so important not to skimp on this step.


browned mushrooms


The browned mushrooms add so much flavor to the rice it’s certainly worth the extra few minutes in the pan.

Next add in a sliced shallot, the jalapeño, (or maybe two) salt and pepper and cook a few more minutes.

Pour in marsala wine (the real stuff, it’s only like 8 bucks at the liquor store don’t buy the cooking wine in the grocery store) and soy sauce.

Stir in the rice and give it a quick taste test for seasonings. As far as the rice goes for this easy mushroom rice you can use jasmine, basmati or even brown rice!

Can I Cook Mushroom Rice Ahead Of Time?

You can certainly make this rice and mushrooms recipe ahead of time! This easy rice recipe can be heated up in the oven or the microwave just before dinner.

Because it’s one less thing you have to worry about Thanksgiving Day.

As a result, you can make a few sides like this Spicy Mushroom Rice and relax at your own party.

Maybe though hiding in the kitchen away from your family is your plan…but even more reason to make an easy side. Another few minutes to yourself is always a good thing.

We know you all love your family as much as we do but even more reason to have a thoughtful menu planned out also with some easy sides.

How Do You Cook Mushroom Rice?

Check out our video to see how easy mushroom rice is to make!

Because you’ll never want to eat plain rice again after trying this Spicy Mushroom Rice!

Spicy Mushroom Rice is a side that that might take over dinner!

Finally, a recipe to make with that leftover rice in the back of the fridge!

Almost everyone we make it for loves it, and there’s so many different ways to make this rice you can certainly find a way to please everyone!



Spicy Mushroom Rice

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: side dish
  • Method: stove top
  • Cuisine: American


A mushroom rice side dish that’s not only easy to make but insanely delicious!


  • 4 cups of cooked white rice
  • 10 ounces white or button mushrooms, sliced
  • 2 tablespoons butter
  • 1 shallot, sliced
  • 1 jalapeno, diced
  • 1/4 cup marsala wine
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/4teaspoon fresh ground black pepper


  1. Start by melting the butter in a large skillet over medium-high heat.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
  4. Deglaze the skillet with the marsala wine and let reduce for 2 minutes.
  5. Add the soy sauce and stir, then add the cooked rice.
  6. Stir together and then season with more salt and pepper to taste if needed.


Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.

This recipe works best with cold, leftover rice. If you’re making rice for this recipe let it cool down completely before using.

Keywords: side dish, rice dish, easy sides, mushroom recipes, holiday sides, leftover rice


77 Responses

  1. Pingback : Spicy Mushroom Rice | Vegetarian Recipes & Ideas

  2. Pingback : Spicy Mushroom Rice is an easy, flavorful side dish for any meal. rice mushroom - FOOD BEA

  3. OMG I just made this and it’s fantastic! One of the best rice dishes I’ve made. Thank you!
    My only modification was to add 3 slices precooked crumbled bacon while browning the mushrooms. I didn’t have marsala so substituted dry white wine (pinot grigio) plus a teasoon of bourbon. I think brandy would have been closer to marsala, but I didn’t have it. Regardless, this is to die for. 🙂

  4. Rita

    This turned out great… I used portabella mushrooms and Merlot didn’t have Marsala on hand. It turned out wonderful! Thank you for posting!

  5. Edward

    Simple and tasted amazing! Decided to cook for the wife for a change and she couldn’t stop complimenting me. Thank you! =)

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  9. Latrice

    Don’t wash mushrooms. They absorb water which makes them harder to brown. Put them in a dish towel or bag and gently shake the dirt off. Great recipe. Looks delicious.

    1. Kath

      Alton Brown did a show on whether or not to wash mushrooms. He weighed them after each way to clean & washing didn’t add any water. I wash mine all the time & they brown beautifully!

      1. Kath – thank you! I totally agree! I’ve done it both ways too and haven’t found any difference. And honestly, running them under cold water is just faster too!

  10. Heather

    Just made this but added ground sausage to the mix. Omg so good, using the leftovers to stuff some butternut squash! This will be a fall staple.

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  12. Pingback : Spicy Mushroom Rice- very easy and so so delicious! Lots of flavour :) Great the… – Delectable Salads

  13. Missy

    I made this tonight to go with Mongolian Beef. I was out of shallots, but some onion was a fine substitute. It was delicious. It was quick to prepare and I am sure we will have this again.

  14. Pingback : Rice Side Dish Recipe Collection - Party & Gift Ideas

    1. Erica, you can really use any brand of marsala wine, whatever you can find at your liquor store, but the brand we use is called Cribari. Just try and get actual Marsala wine, not the cooking stuff from the grocery store.

  15. Erika

    This sounds really good. Always looking for new sides to dress up a dinner. I know you said could be made ahead of time , was wondering if it would freeze well?

  16. Mickey

    This is the best rice I ever had! Tastes so gourmet! ! I made it fat free by searing the veggies in vegitable broth. I only had brown rice and Cabernet Sauvignon wine on hand, but it was AWSOME!! ! Thank you so much for the recipe.

  17. Frieda grazi

    So so deliscious!! This had been my go to for a great gourmet and tasty side. I switched it up just a tad by using brown rice instead of white rice, a yellow onion instead of shallots and I actually put any red wine I have on hand instead of Marsala, it is just outrageous. Thank you so much!

  18. Pingback : Spicy Mushroom Rice- very easy and so so delicious! Lots of flavour :) Great the…

  19. Khari

    Thank You! for the fabulous recipe. Had a bad craving for the old TGIF’s black beans & rice from years ago. This fits the bill, taste almost like it with a little heat added. Then again my husband picked up serrano peppers instead of Jalepeno. DELICIOUS any way. Taste bud happy dance!

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  21. Valerie

    This is so delicious as a side. We have added a bit of sliced steak and made it a meal. We like this recipe so much we have added it into our regular rotation of recipes

  22. Sharon

    I’ve mad this recipe a ciuple of times. The first one exactly like the recipe states. The second I added an item to add a slight crunch to give it some more texture. They were both excellant! I just wish I could remember the crunchy ingredient. LOL!

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  24. Carol

    Made this for a potluck. It was really good. Did buy a good Marsala, not the grocery store stuff, I agree that is the key.

  25. L

    I made the rice yesterday, and am planning on making this dish today. Can I add the COLD rice at step 5, and just heat everything together, or should I microwave the rice ahead of time, then add it? Thanks!

  26. Diane

    I have been making this for several years now and everyone loves it. I make it just as the recipe says except that I always double it. Amazing side dish.

  27. Maggie

    Hi Dan, I made this today, WINNER !!!! Agree with you and will add additional jalapeño next time, great recipe, thanks so much

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  29. Kathy

    I took this yummy rice dish to a neighborhood potluck and had several requests for the recipe! It was easy to put together and easily portable ! Thanks for sharing!

  30. kathyd

    I love this recipe, especially the mushrooms. My husband loves sautéed mushrooms on his steak so this will be my go to recipes from now on. My only criticism would be that I found it to be a little salty, but that’s a very personal preference. Reheats nicely.

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  33. Chele Bailey

    Being from Louisiana, this is basically rice with soy sauce. Not impChelebaileyley1ileyressed. Without the seasoning I added, it has to bland. But hey, to each her own….we like food with kick. This ain’t it.

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