Pioneer Woman Mushroom Rice Pilaf is a flavorful, one-pan side dish made with mixed mushrooms, shallots, garlic, long-grain rice, and a splash of dry sherry. It’s a cozy, savory rice recipe that pairs beautifully with just about anything—and it’s ready in under an hour.
Why You’ll Love This Mushroom Rice Pilaf Recipe
- Savory and woodsy with every forkful: Mixed mushrooms bring a deep, earthy flavor that makes this dish shine.
- One-pan simplicity: Everything comes together in one skillet—easy cleanup, rich payoff.
- Aromatic and cozy: Shallots, garlic, and thyme infuse every bite with warmth.
- Versatile: Delicious on its own or alongside chicken, beef, or fish.
Mushroom Rice Pilaf Ingredients
- 1 pound mixed mushrooms (button, cremini, shiitake, etc.)
- 2 tablespoons butter
- ¼ cup finely chopped shallots
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1¼ cups long-grain white rice
- 2½ cups vegetable broth (or water)
- ⅓ cup dry sherry
- Salt and black pepper, to taste
How to Make Pioneer Woman Mushroom Rice Pilaf
- Rest & fluff: Remove from heat and let sit, covered, for 10 minutes. Then fluff gently with a fork. Taste and adjust seasoning if needed.
- Prep the veggies: Slice mushrooms thinly, chop shallots, and mince garlic.
- Sauté aromatics: In a large skillet or saucepan, melt butter over medium heat. Add shallots, garlic, and thyme. Sauté 3–5 minutes until softened.
- Cook mushrooms: Add sliced mushrooms and cook for 10 minutes, stirring occasionally, until softened and reduced.
- Add rice and liquids: Stir in the rice, broth, sherry, and a pinch of salt and pepper. Bring to a simmer.
- Simmer & steam: Cover, reduce heat to low, and simmer for 18–20 minutes, or until the liquid is absorbed and steam holes appear on the surface.
Expert Recipe Tips
- Mix it up: Use a combo of mushrooms for flavor variety—shiitake, cremini, and white button are great together.
- Don’t skip the resting step: Letting the rice sit covered after cooking improves texture and flavor.
- Deglaze with flair: The dry sherry adds depth—don’t skip it. If needed, white wine or broth with a splash of vinegar works too.
- Low and slow: Simmer on low to avoid burning the bottom or drying out the rice.
Recipe Variations
- Creamy Finish: Stir in 2 tablespoons of mascarpone or sour cream just before serving for a creamy texture.
- Wild Rice Mix: Replace half the rice with wild rice or brown rice—just adjust cook time accordingly.
- Parmesan Topper: Fold in ¼ cup grated Parmesan cheese at the end and top with parsley.
- Add Some Heat: Sprinkle in red pepper flakes or diced jalapeños for a spicy kick.
- Fresh Herbs: Add chopped rosemary or parsley just before serving for brightness.
Storage Instructions
- In the Fridge: Store cooled mushroom pilaf in an airtight container for up to 3 days.
- In the Freezer: Freeze in portioned, airtight containers for up to 3 months.
How to Reheat Mushroom Rice Pilaf
- Oven: Preheat to 350°F and heat pilaf in a covered dish for about 10–15 minutes.
- Microwave: Reheat on high in 30-second bursts, stirring between each.
- Stovetop: Add a splash of broth or water and heat over medium in a skillet until warmed through.
- Air Fryer: Spread in a foil tray or dish and heat at 350°F for 3–4 minutes until hot.
FREQUENTLY ASKED QUESTIONS
- Can I use different mushrooms?
Yes! Try cremini, shiitake, oyster, or portobello for different textures and depth. - Why let pilaf sit after cooking?
It allows the rice to absorb the last bit of steam and creates that fluffy, perfect texture. - What’s the best rice to use?
Long-grain white rice is ideal—it stays separate and fluffy, not sticky. - How can I make it spicy?
Add red pepper flakes or finely chopped jalapeños with the garlic and shallots. - Can I make this pilaf ahead of time?
Absolutely. Reheats beautifully and may even taste better the next day. - What’s a good substitute for sherry?
White wine, apple cider vinegar diluted with broth, or even a dash of soy sauce will do in a pinch.
More Pioneer Woman Recipe:
Nutrition Facts
- Calories: 157kcal
- Carbohydrates: 26g
- Protein: 3g, Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 323mg
- Potassium: 226mg
- Fiber: 1g
- Sugar: 1g
- Calcium: 15mg
- Iron: 0.7mg
Pioneer Woman Mushroom Rice Pilaf
Description
A warm, savory pilaf with a blend of mushrooms, aromatic shallots, garlic, and a splash of dry sherry—perfect as a cozy side or hearty main.
Ingredients
Instructions
- Prep the ingredients: Thinly slice mushrooms, chop shallots, and mince garlic.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add shallots, garlic, and thyme. Cook for 3–5 minutes until soft.
- Add mushrooms: Stir in mushrooms and sauté for about 10 minutes until tender.
- Add rice and liquids: Stir in rice, broth, and dry sherry. Season with salt and pepper. Bring to a simmer.
- Simmer gently: Cover, reduce heat to low, and simmer for 18–20 minutes until liquid is absorbed.
- Let it rest: Remove from heat and let sit, covered, for 10 minutes.
- Fluff & serve: Fluff rice with a fork. Adjust seasoning and serve warm.
Notes
- Variety Matters: Use a mix of mushroom varieties for depth of flavor and texture.
Proper Preparation: Slice mushrooms thinly and ensure shallots and garlic are finely chopped or minced.
Even Cooking: Cook butter, shallots, garlic, and thyme until softened before adding mushrooms for even flavor distribution.
Pioneer Woman Mushroom Rice Pilaf
