Spicy Mushroom Rice Recipe isn’t just your average rice dish! This rice recipe is a mildly spicy, simple side dish that goes with most meals!
We love easy side dishes like this mushroom rice! Don’t forget to try our Brussels Sprouts Casserole, our famous Sausage Stuffing or these yummy Bacon Wrapped Glazed Carrots too!
An Addicting Mushroom Rice Recipe
A great side dish recipe is something that can make the dinner experience so much better. My only advice is to make sure to double this Spicy Mushroom Rice Recipe when you make it because everyone will be fighting for the leftovers.
A tip for making this rice taste the best is to let the mushrooms get good and browned, that’s definitely key to the flavor! As far as the “spicy” part of this recipe goes, I stuck to one jalapeño, but you can add as little or as much heat as you like.
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 of 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.
The browned mushrooms add so much flavor to the rice so it’s definitely 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 please! Marsala wine it’s only about 8 bucks at the liquor store don’t buy the cooking wine in the grocery store for this recipe…or really ever.
Stir in the rice and give it a quick taste test for seasonings.
What Kind Of Rice Do I Use For This Recipe?
We like using Jasmine rice which is a white rice but you can use brown rice too if you prefer! We’ve actually made this rice several times with brown rice and it adds a very nice, nutty flavor so I do recommend trying it.
Can I Cook Mushroom Rice Ahead Of Time?
You can absolutely make this rice recipe ahead of time! All you need to do is heat it up, covered in the oven or in the microwave just before dinner.
Because it’s one less thing you have to worry about for dinner and especially around the holidays since your oven is probably packed.
Spicy Mushroom Rice can even be made the day before, if the rice gets dried out at all when you reheat it just add a splash or two of chicken broth to moisten the rice back up again.
Check out this video to see how easy this rice recipe is to make!
What Can You Add To This Rice Recipe?
If you’re looking to turn this rice side dish into a main meal, you can add ground pork, chicken or beef. Even leftover chicken or turkey will work.
Also extra vegetables are great in here too like shredded cabbage or carrots. Broccoli florets and asparagus tips would be delicious in this rice recipe too!
We’ve even experimented with using cauliflower rice instead of regular rice (if you’re looking for a low carb recipe) and it was awesome!
Looking For More Rice Recipes?
- Italian Fried Rice
- Chicken Fajita Rice
- Hibachi Pork Fried Rice
- Broccoli Rice Pilaf
- Steak Fajita Fried Rice
- Philly Cheesesteak Fried Rice
- Classic Chicken Fried Rice
- BBQ Pork Fried Rice
Spicy Mushroom Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeA mushroom rice recipe is perfect as a side dish or as a main meal! Keep it vegetarian or add ground pork or beef!
Ingredients
- 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
Instructions
- Start by melting the butter in a large skillet over medium-high heat.
- Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
- Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
- Deglaze the skillet with the marsala wine and let reduce for 2 minutes.
- Add the soy sauce and stir, then add the cooked rice.
- Stir together and then season with more salt and pepper to taste if needed.
Recipe Notes
Add a few splashes of chicken stock to reheat 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.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Pre-made this for our camping vacation.
We were very glad to have this handy, after a long day of running around.
Hubby is a HUGE mushroom fan, so I figured this would be well received….and it was.
I used red wine, since I did not have any marsala.
I feel the blend of flavors was superb.
Def a keeper.
Really delicious. Got rave reviews from dinner guests. I suppose you could substitute chicken broth for Marsala, but it wouldn’t taste the same. I would substitute a fruit juice instead. Maybe apple or prune.
One of our favorite recipes ever!!! Sometimes we make it as is, and sometimes we add small slices of steak and make it a whole meal.
I made some changes, but it was delicious!!! I used chicken broth instead of wine, green onions instead of shallots, and added an extra jalapeno (we love spicy). I made too much rice, so making this again tomorrow, but plan to add chicken.
My whole family really enjoyed the flavors. I did make a few of modification but I’m sure it would have been great without them. I just have a hard time leaving a recipe as is. I added a tablespoon of Worcestershire sauce, garlic, threw in some leftover chicken thigh meat, and some fresh spinach I also had to use up. Turned it into a full meal instead of a side dish. Thanks for the ideas!
This is really nice, I added an extra jalapeño and extra mushrooms and I didn’t have Marsala so I used port. It was yummy. Thanks for the recipe.
Delicious! I almost passed this one by because I’m not a mushroom lover, but your picture of the dish looked so good I decided to check it out, and I’m glad I did. Your description of how to cook the mushrooms sealed the deal for me. This recipe was easy to make and so delicious. Thank you for a great recipe.
So easy my husband could do to and he bragged the rest of the night bc omg it was good. We did this with some air fryer salmon. Fantastic.
Sounds wonderful, thank you!
Excellent. I used red pepper flakes instead of jalapeño and still delicious.
so tasty rice recipe i loved it, so keep posting.
Dan,
I stumbled on this recipe looking for a side dish. I followed the recipe but used chicken broth as I didn’t have marsala wine. It was sooooo very good! It tasted phenomenal the next day.
I just recently made it again and added bacon and let me tell you, the flavors of everything just popped.
This is the most simplest side dish recipe I’ve made that can be tweaked but tastes wonderful any which way you add to it.
I always double it!
Thank you so much for this great recipe that I make quite often!
Dunia
Ummm bacon? Bacon would be amazing in this rice – I can’t believe I’ve never tried that. Thank you!