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I’ll find any excuse to use my Pioneer Woman pot – really, I will!  I know it’s not the best quality cast iron Dutch oven out there, but it’s the first one I’ve ever owned, and I love it!  I’ve been using it as much as I possibly can – this One Pot Basmati Rice and Mushrooms dish was the perfect recipe to break in the new pot!  Since then, I’ve been using it more and more.  I love to simmer a pasta sauce for hours in it; nothing ever dries out!  This purchase has certainly fueled my drive to buy a few higher end Dutch ovens.  (I spied a Le Creuset outlet during my last shopping trip to Buffalo – great colours – but, I do tend to favour the Staub brand.)


This mushroom and rice dish was hearty and earthy.  I love the texture and flavour of mushrooms which have been sautéed in a little oil and butter for a long period of time.  I tend to sauté mushrooms a little longer than I should, because the longer they cook, the more intense the flavour and the meatier the texture.




When cooking with mushrooms, I have a dirty little secret that I shouldn’t confess as a food blogger.  But, in the spirit of full disclosure, I find that adding a mushroom gravy seasoning packet to the dish elevates the mushroom flavour to a whole new level.  To be honest, I rarely cook mushrooms without the seasoning packet, especially if the dish has very few ingredients like this one, and I really want the taste of mushrooms to dominate the dish.




I realize that the mushroom gravy mix tends to be a little high in sodium, so if any of you readers have a solution to that, I’d love to hear about it!  Maybe you have a recipe of your own for seasoning mushrooms.  If so, please leave your recipe in the comments below.  Now, though, let’s get on to the recipe!  #pioneerwomancollection #pioneerwomanobsessed




One Pot Basmati Rice and Mushrooms
Prep time
Cook time
Total time
  • 2 pounds cremini mushrooms, sliced
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 4 cups vegetable stock
  • 500 grams basmati rice
  • 1 21 gram package Club House Mushroom Gravy Seasoning (optional)
  1. Begin by heating the butter and oil in a Dutch oven on medium-high heat.
  2. Add the mushrooms, salt, and pepper. Cook until the mushrooms for 5-7 minutes. Add the onions and continue cooking until the mushrooms take on a dark, golden colour. Some charred bits on the mushrooms are ideal!
  3. Add the garlic and cook for 1 minute.
  4. Pour in the vegetable stock, add the rice, and the mushroom gravy seasoning packet. Stir to combine.
  5. Place the lid on the pot and reduce the heat to medium. Continue to cook for 20 minutes, checking and stirring at the 10 minute mark.
  6. Once the rice has absorbed all of the vegetable stock (depending on your stove top, this could be 20-30 minutes) add in the thyme and stir into the rice and mushroom mixture.
  7. Lower the heat to simmer and cover. Let sit for 10 minutes before removing from heat and serving.

One Pot Basmati Ricee and Mushrooms

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