Creamy Baked Mushroom Rice
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ½ teaspoon fresh thyme, finely chopped
  • ¼ cup sherry
  • 2 cups brown rice
  • 6 cups beef stock, divided
  • ½ cup heavy cream
  • 1 cup parmesan cheese, grated
  • For the mushrooms:
  • 4 cups sliced baby portobello mushrooms (or any other kind of mushrooms you prefer), sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • A few springs fresh thyme
  1. Preheat your oven to 325 degrees
  2. In a large dutch oven or heavy bottomed pot, add a bit of olive oil
  3. When the oil is hot, add your onions, garlic, and thyme. Season with salt and pepper
  4. Saute, stirring often, until the onions have softened
  5. Deglaze the pan with the sherry, and cook until most of the sherry has absorbed into the onion mixture
  6. Add the rice and stir to combine
  7. Add 5 and ½ cups of the beef stock, reserving the remaining ½ cup for later
  8. Season with salt and pepper
  9. Bring this mixture to a boil
  10. When boiling, turn off the heat, place the lid on your pot, and place the pot in your preheated oven
  11. Bake for 1 hour
  12. When there is about twenty minutes left, start on your mushrooms
  13. Add your olive oil and butter into a large skillet. Place the thyme sprigs and crushed garlic cloves in the pan as well
  14. When your butter is melted, add your mushrooms and stir to combine
  15. Cook over medium/medium-high heat until your mushrooms have cooked down and browned. How much you cook them will depend on the texture you prefer your mushrooms to be
  16. When they are done cooking, remove the garlic cloves and the thyme sprigs, and season the mushrooms to taste with salt and pepper. Set aside until rice is done
  17. When the rice is ready to come out of the oven (when your hour is up), take the pot out of the oven, remove the lid, and add in your heavy cream, beef stock and parmesan cheese
  18. Stir everything together for about two minutes so that the starches from the rice combine and make everything nice and creamy
  19. Stir in the mushrooms and season to taste with salt and pepper
Recipe by The Garlic Diaries at