Spicy Mushroom Rice Recipe

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!

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

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.

browned mushroom to go in mushroom rice recipe

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!

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

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?


Spicy Mushroom Rice Recipe

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

A mushroom rice recipe is perfect as a side dish or as a main meal! Keep it vegetarian or add ground pork or beef!



  • 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.

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


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104 Responses
  1. Jan

    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. :)

  2. 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!

  3. Edward

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

  4. 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. Dan

        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!

  5. 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.

  6. 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.

    1. Dan

      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.

  7. 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?

  8. 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.

  9. 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!

  10. 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!

  11. 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

  12. 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!

  13. 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.

  14. 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!

  15. 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.

  16. Maggie

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

  17. 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!

  18. 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.

  19. 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.

    1. Dan

      Did you try the recipe as is? With the marsala wine, soy sauce and jalapeño it’s pretty flavorful! But you do you!

  20. Kim

    Just made this side dish for dinner tonight, and it is delicious! I had to leave the kitchen to stop from tasting and nibbling. It’s not too spicy, but leaves a little kick behind with every bite. Thank you for sharing; this one is a keeper!

  21. Dunia

    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!

  22. Jennifer

    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.

  23. Susan S

    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.

  24. Lisa

    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.

  25. Tara

    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!

  26. KyLynn

    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.


    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.

  28. Jan

    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.

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