Mushroom and Fried Corn Rice Recipe

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41 votes | 17534 views

My Mushroom and Fried Corn Rice is a side dish packed with flavor and full of the fall colors. It's a side dish my family treasures and request every year.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.24 view details


  1. Bring to boil 1 ½ quarts of water and add the sliced and whole white button mushrooms. Once they become tender drain and put aside. Fry the sliced portabella mushrooms drain and put aside. Add the rice to the boiling mushroom water and boil until tender (approximately 15-18 minutes) then put in a strainer to drain. While the rice is boiling, in a 12 inch skillet on high heat, add 1 tablespoon of butter and the can of drained corn. Stir until some carmelization appears on the corn and put aside. In another skillet the same size, add the mushrooms and season to taste with the Mrs. Dash and Cajun Seasoning; pan-frying to remove any excess moisture. Using a 1-gallon stockpot add the rice, olives, white mushrooms, corn and remaining butter and stir in a folding manner. Adjust the seasoning. Place the sliced portabella on a plate and top with the mushroom/corn/olive mixture. Squeeze lemon juice on the portabella mushroom slices as a garnish.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 326g
Recipe makes 4 servings
Calories 679  
Calories from Fat 355 52%
Total Fat 39.83g 50%
Saturated Fat 11.26g 45%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 97mg 4%
Potassium 842mg 24%
Total Carbs 73.24g 20%
Dietary Fiber 4.4g 15%
Sugars 4.72g 3%
Protein 11.42g 18%
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  • Julia Cuccia
    Great mix of vegetables put all in one dish.
    I've cooked/tasted this recipe!
    • Jennifer
      Thanks for sharing this is a wonderful side dish!
      I've cooked/tasted this recipe!
      • Eddy T.
        Looks simple to make and full of flavor.
        • buddy tupher
          Great recipe bring on more!
          I've cooked/tasted this recipe!
          • Mikel Braz
            I've cooked/tasted this recipe!
            • Christy Chapa
              Another winning recipe in my book!
              I've cooked/tasted this recipe!
              • I enjoyed this rice recipe. my kids love it too. i always serve my rice recipes in my husbands new product the Calibowl. It prevents the rice from spilling all over the table. The bowl works well with this rice because you can scoop the pieces of corn and mushrooms with every bit.
                I've cooked/tasted this recipe!


                • Monica Toepfer
                  October 29, 2008
                  My family loved it , so simple and beautiful Monica

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