Mixed Mushroom Rice

Prep Time
Cook Time
Ready In

Recipe: #680

October 17, 2011

"Paula Deen made this rice on her show years ago and I have saved it for my husband who adores mushrooms. The ingredient amounts for the soy sauce, salt, and pepper are just a place to start. Season to your own taste and use your leftover rice for this recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (261.1 g)
  • Calories 315.6
  • Total Fat - 16.1 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 32 mg
  • Sodium - 1855.3 mg
  • Total Carbohydrate - 38 g
  • Dietary Fiber - 5.1 g
  • Sugars - 2.7 g
  • Protein - 6.4 g
  • Calcium - 31.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.2 mg

Step 1

Using a large skillet saute the onion and mushrooms in butter.

Step 2

Stir in rice, soy sauce, salt, pepper, and green onion. Mix until well combined and rice is heated through.

Tips & Variations

No special items needed.



The only thing I changed was to use 3 cups of rice as noted in the previous review and this turned out perfect! Will make this again. Made for the Billboard Recipe Tag game.

review by:
(7 Feb 2012)


We loved this! I used only 3 cups rice, but kept everything else the same. Great flavor (use the full teaspoon of pepper!) and went great with an Asian fish dish and steamed carrots. I used a mix of dried mushrooms (chanterelles, porcinis, shiitakes and morels), which I reconstituted for several hours.

review by:
(20 Nov 2011)


With the 5 cups of rice there wasn't enough butter, soy sauce, onion or mushrooms. I cut the rice down to 4 cups and added another cup of mushrooms, and 4 more tablespoons of soy sauce. Next time I will use a large onion for that much rice, and adjust everything else as I go along. It was on the bland side for me, so I will add in some garlic and fresh cracked pepper for more flavor.

(20 Nov 2011)