Zingy Wild Mushroom Rice

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Zesty lemon and fresh red chili really lift this quick one-pan-wonder. This versatile rice dish is the ideal way to use up any leftover vegetables you have in your fridge, but it's just as delicious if you only have mushrooms to hand.

recipe updated Oct 8, 2019


  • Button mushroom icon
    Button mushroom
  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Fresh chili icon
    Fresh chili
    about ½ units (10g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Lemon icon
    1 (58g)
  • Scallion icon
    2 (30g)
  • Butter icon
    2 tbsp (28g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Long grain rice icon
    Long grain rice
  • Vegetable stock icon
    Vegetable stock
    3 cups (720ml)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Large saucepan
  • kCook icon Frying pan
  • kCook icon Plate

Step preview

  1. Add butter and olive oil to a clean large saucepan
  2. Heat - medium heat
  3. Add button mushroom to the large saucepan
  4. Cook until light golden - 3 min
  5. Transfer content of large saucepan to plate then set aside
  6. Add onion to the large saucepan
  7. Cook - 5 min
  8. Stir in garlic clove the large saucepan
  9. Add long grain rice to the large saucepan
  10. Pour vegetable stock into the large saucepan
  11. Boil then reduce heat
  12. Simmer until liquid has evaporated - 15 min
  13. Transfer mushrooms to large saucepan and cover
  14. Cook gently until tender - 5 min
  15. Season with salt & pepper to taste
  16. Stir in fresh chili, fresh parsley, lemon and scallion the large saucepan
  17. Serve
  18. Heat a clean frying pan frying pan - medium heat
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.