Homemade Mushroom and Rice Recipe

This is a homemade mushroom with rice dinner recipe, Which really easy to make. However it takes a some preparation. This is a no oil added oil recipe that uses water instead.

Warning for Allergies: This recipe includes sesame, onion, garlic, pepper, salt, mushrooms, rice.

I eat this probably about twice a week because it’s such an easy to make recipe. Learning it maybe complicated but really it’s a trial and error type recipe that can be adapted to the makers personal preferendes.

If you didn’t like any of the ingredients they are easy to swap for preference this is just my version of this meal.

Tip for Mushrooms and safety will come in future posts to this site. Cluttersoul will always suggest getting mushrooms from a reliable safe consumer friendly store or retailer who knows their mushrooms.

Wild Mushroom Rice

Print Recipe
1 pan rice dish
Course Main Course
Keyword dinner recipe, rice, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2


  • frying pan
  • stove-top


  • 2 olive cloves
  • 1 red onion
  • 1 white onion
  • 1/2 bag spinach
  • 1 pouch of rice
  • 1/2 punnet of Wild Mushrooms
  • 2 cups of water
  • 1 tsp mixed herbs
  • 1 tsp nutricial yeast
  • 1 tsp Garlic powder
  • 1 cube vegetable stock cube


  • First add your herbs & Seasoning to the pan with a low starting heat. Add 1/4 of a cup of water to the pan and stir your seasonings into the warming water until it's frying.
    This method I call "water frying" however I have been told some refer to it as "steam frying", It is uncommon in western cultures however it is just as effective as if it were fried in oil.
  • Once the Water is bubbling, add your chopped onions, garlic to the pan, letting the onion wilt with the heat of the herbs and water for about 2 – 3 minutes, stirring making sure nothing sticks to the pan.
    A lot of this recipe is gadging and judging by your own intruition with cooking.
  • Then you will want to add your spinach to the pan and 1/4 more of the water from your cup of water letting the leafs wilt down.
    I've been making this recipe as a weekly staple for a few years, many have asked me how I make it.
  • once they have wilted you want to add your bell pepper then chopped mushrooms to the pan, mixing them into the spinach, garlic and onions.
    Cooking without using oil isn't as difficult as it is to get the mindset around how to do it.
    When I have tried to explain it to others I often tell them "just use water as if it were oil", however that still seems to illude some people as if the meal maybe missing something.
  • Once the Mushrooms have partually cooked into the mixture you will want to add the rest of your water and your rice to the pan, stirring it into the water and letting it soak and mix with the rest of your ingredients.
  • The last note before serving this is to make sure your water has boiled off an influesed with the ingredients and your mushrooms are thoroughly cooked through.
    All of the ingredients are interchangable for preferences or allergies, this recipe really just relies on the preparation more than anything else.

Summary to this

This is a reasonably easy recipe to follow even if the preparation takes a little bit of time.

I hope that you will enjoy this as much as I do each time, I make it. Sometimes I substitute the rice in this recipe for noodles because it’s what I have to hand or even pasta. That to me is really a secret to any of the food I make, it’s all down to personal choices. If you have allergies to any part of this recipe it’s really easy to swap it with a like for like ingredient of choice.

Cooking should be fun and accessible for anyone.