French Mushroom Cream Rice
Creamy risotto-style rice with sautéed mushrooms, white wine, and fresh thyme. This elegant French side dish features tender rice cooked in a savory broth with mushrooms and finished with heavy cream and butter for a luxurious, silky texture that complements any main course.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Have all ingredients prepped and measured before you begin
- Use a heavy-bottomed pot or shallow pan for even cooking
- Keep the broth warm on a separate burner for best results
Sauté the mushrooms
- Heat 1 tablespoon (14 g) of butter in a medium skillet over medium-high heat.
- When foaming subsides, add the sliced mushrooms in a single layer and let them cook undisturbed for 2 minutes.
- Stir, then cook another 2–3 minutes until they release their liquid and begin to brown.
- Season lightly with salt and pepper.
- Transfer to a plate and set aside.
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Ready when: Mushrooms are golden and have released their liquid
Tip: Do not stir immediately; let them develop color first for better flavor
Toast the rice
- In a large heavy-bottomed saucepan, melt 1 tablespoon (14 g) of butter over medium heat.
- Add the minced shallot and cook for 1 minute until softened.
- Stir in the minced garlic and cook 30 seconds until fragrant.
- Add the rice and stir constantly for 2–3 minutes, coating each grain with butter.
- The rice should become slightly translucent at the edges and smell toasty.
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Ready when: Rice is translucent at the edges and smells toasty
Tip: Toast the rice to seal the grains and prevent mushiness
Deglaze with white wine
- Pour the white wine into the pan and stir gently until nearly all liquid is absorbed, about 2 minutes.
- The pan should smell fragrant with wine.
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Ready when: Wine is nearly completely absorbed and pan is fragrant
Tip: Do not rush this step; let the alcohol cook off for clean flavor
Begin cooking the rice
- Add the thyme sprigs and bay leaf to the pan.
- Pour in the hot chicken broth 1 cup (240 ml) at a time, stirring occasionally and waiting until most of each addition is absorbed before adding the next.
- This process takes about 18–20 minutes total.
- The rice should look creamy and the grains tender but still with a slight firmness in the center.
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Ready when: Rice is tender and creamy, with just a slight bite to the center of each grain
Tip: Keep tasting after the third addition; you may not need all the broth if the rice is tender
Finish with mushrooms and cream
- Remove and discard the thyme sprigs and bay leaf.
- Stir in the reserved sautéed mushrooms, heavy cream, the remaining 1 tablespoon (14 g) of cold butter, and the grated Parmesan cheese.
- Cook over low heat, stirring gently, for 1 minute until the cream is fully incorporated and everything is heated through.
- The rice should look glossy and creamy.
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Ready when: Cream is fully incorporated and rice is glossy and creamy
Tip: Add cold butter at the end for a silkier, more luxurious finish (called 'monter au beurre')
Rest and season
- Remove from heat and let the rice rest, covered, for 5 minutes.
- This allows the starches to set and the flavors to meld.
- Taste and adjust seasoning with salt and freshly ground black pepper.
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Ready when: Rice has set and tastes balanced
Tip: Season at the end to avoid over-salting as the broth reduces
Good to know
Tips
- Stir the rice frequently during the broth-addition step to encourage even cooking and a creamy consistency
- Use hot broth so the rice cooks evenly and doesn't drop the pan temperature, which slows cooking
- Do not rinse the rice before cooking; the starch helps create the creamy texture
- For a lighter version, substitute half the cream with whole milk or omit the final butter entirely
Make ahead
Mushrooms can be sautéed up to 4 hours ahead and stored in an airtight container in the refrigerator. Reheat gently in butter before proceeding with the final step. The rice is best served immediately but can be held warm, covered, for up to 20 minutes.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a saucepan over low heat with a splash of chicken broth or water, stirring gently until warmed through (3–5 minutes). Do not freeze, as the texture will become grainy.
Substitutions
- dry white wine → Dry vermouth or additional chicken broth. Use the same amount. Broth will be less aromatic but equally delicious.
- mixed mushrooms (cremini, button, shiitake) → All cremini, all button, or all oyster mushrooms. Any single variety works; use 10 oz (280 g) total. Flavor and texture will vary slightly.
- heavy cream → Crème fraîche or sour cream. Use the same amount for a slightly tangy version. Do not boil after adding sour cream.
- fresh thyme → 1 teaspoon dried thyme or ½ teaspoon dried tarragon. Add with the rice. Dried herbs are more potent, so use less.
