Mushroom Rice Pilaf

Image of Marrekus and Krysten Wilkes
Marrekus and Krysten Wilkes Website
Rated 5.0 based on 2 customer reviews
Mushroom Rice Pilaf
Mushroom Rice Pilaf
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  • ¼ cup extra-virgin olive oil
  • 2 yellow onions, diced
  • 3 garlic cloves, minced
  • 2 cups chopped cremini mushrooms
  • 2 cups chopped white mushrooms
  • 1 cup chopped shiitake mushrooms
  • 2 cups long-grain rice
  • ½ cup white wine
  • 3 cups chicken stock
  • ¼ teaspoon ground turmeric
  • salt and ground black pepper to taste
  • 1 tablespoon fresh chopped parsley, or to taste


  1. Heat olive oil in a saucepan over medium heat. Reduce heat to low and cook onion in garlic in hot oil until fragrant, about 2 minutes; add cremini mushrooms, white mushrooms, and shiitake mushrooms until softened, about 5 minutes.
  2. Stir rice with the mushrooms. Pour wine into the pan to deglaze, scraping browned bits of food from the bottom with a wooden spoon.
  3. Pour chicken stock into the pan. Stir turmeric into the stock; season with salt and pepper. Reduce heat to low, place a cover on the pan, and simmer rice until tender, about 15 minutes; garnish with parsley to serve.


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(2 Reviews)

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What others are saying

Image of Sam Dalton
December 26, 2017 at 4:51am

Sam Dalton says:

This is a really good rice pilaf the makes for the perfect side dish to dinner, including holidays and casual gatherings. I love the fragrant mushrooms, it was very delicious and simple to prepare.

Image of Laura Griffin
November 30, 2017 at 4:27pm

Laura Griffin says:

Very good mushroom rice pilaf. The cremini mushrooms, white mushrooms and shiitake work great together! I never think to use all three, so glad I did. Delicious.