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mushroom rice

(1 rating)
masond3 avatar
Recipe by
Mason Day III
@masond3
The Villages, FL

My Mom Betty Day has used this recipe for many years. She Passed Early in 2021. I Still Cook in Both Mom & Dad's Memory. Every Time She Prepared the Mushroom Rice it was Always a Crowd Pleaser. In the early 80's I tweaked it for microwave use. The oven recipe is the preferred method but, the microwave is good as well.

(1 rating)
yield 6 servings or 4 if you have Hungry People
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For mushroom rice

  • 1 can
    13.25 oz. can mushroom, pieces & stems drained
  • 1 c
    raw rice (not minute rice)
  • 1 md
    onion diced
  • 2 Tbsp
    butter or margarine
  • 2 can
    10 1/2 oz cans of beef consomme or beef broth soup
  • 1 tsp
    sugar
  • 1 Tbsp
    better than bouillon beef base
  • 1 tsp
    salt
  • 1/2 tsp
    msg optional

How To Make mushroom rice

  • 1
    Heat oven to 350 degrees. Use a 1-1/2 Quart casserole dish or if you double the recipe you can use a 9x13" baking dish
  • 2
    Dice Onion, mix remaining ingredients in to baking dish. Before you add the rice Place it in a strainer and rinse under cold water. It will help keep the rice from clumping.
  • 3
    Cook 35 - 45 minutes Stir after about 20 minutes. Check after 35 minutes. It is done when most of the liquid is absorbed.
  • 4
    Microwave Instructions Add diced onion and butter to Casserole dish. Cover and microwave on high for 2 minutes. Stir mixture and continue to microwave for 3 minutes or until onion wilts.
  • 5
    Remove from microwave add remaining ingredients and cook for 10 minutes (watch for boil-over. The food is done when liquid has been absorbed.
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