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one-pot butter mushroom rice with Chinese sausage

One-Pot Butter Mushroom Rice with Chinese Sausage

This easy one-pot butter mushroom rice is made with fragrant jasmine rice, a mix of savory mushrooms, and sweet-savory Chinese sausage, then finished with butter for a rich and comforting family meal.
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Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Course: Main Course
Cuisine: Chinese, Japanese
Keyword: easy recipe, One-pot
Servings: 4

Equipment

  • 1 Large deep pot or braiser with a tight-fitting lid

Ingredients

Rice

  • 2 cups jasmine rice soak in cold water for 30 minutes, rinse and drain well
  • 1 ⅔ cups total liquid for soaked rice including reserved shiitake mushroom soaking liquid if using
  • 2 tbsp neutral cooking oil
  • 2 tbsp soy sauce
  • ½ tsp salt adjust to taste
  • Black pepper to taste
  • 3 Chinese sausages diced
  • ½ medium onion finely chopped
  • 2-3 cloves garlic minced

Mushrooms - use a combination of your favorite mushrooms, such as:

  • 5 oz Oyster mushrooms tear into bite-size pieces
  • 5 oz Shimeji mushrooms trim the ends off and separate into smaller clusters
  • 8-10 Dried shiitake mushrooms soaked until softened

Serving and Garnishing

  • 2-3 tbsp butter either salted or unsalted
  • Chopped green onions for garnish

Instructions

  • If using dried shiitake mushrooms, soak them in warm water until softened. Gently squeeze out the excess liquid, then slice. Strain the mushroom soaking liquid through a fine-mesh sieve and reserve it for cooking the rice.
  • Heat a large, deep pot over medium heat. Add the neutral oil, onion, and garlic. Sauté for about 2 minutes, until fragrant and the onion begins to turn translucent.
  • Increase the heat to medium-high. Add the oyster mushrooms, shimeji mushrooms, and shiitake mushrooms. Cook until softened and most of the excess moisture has evaporated.
  • Add the drained rice, soy sauce, salt, and black pepper. Gently stir to combine, then spread the rice into an even layer.
  • Pour in 1 ⅔ cups total liquid for soaked rice, using the reserved shiitake soaking liquid as part of the amount and topping up with water as needed.
  • Scatter the diced Chinese sausage evenly over the top and cover with a tight-fitting lid.
  • Once the liquid begins to bubble, immediately reduce the heat to low. Cook, covered, for about 12 minutes.
  • If using unsoaked rice, use 2–2 ¼ cups total liquid and cook for 15–18 minutes instead.
  • Turn off the heat and let the rice rest covered for 10 minutes. Avoid opening the lid during cooking or resting.
  • Remove the lid and add the butter while the rice is still hot. Garnish with chopped green onions, gently mix everything together, and serve warm.