Let me introduce you to your new favorite side dish! This mushroom rice recipe delivers in all the ways – so delicious, easy, and inexpensive, plus it’s made all in one baking dish. Such comfort food. Add in some cooked chicken and you’ve even got yourself a meal!
Mushroom rice has got to be one of my favorite side dishes – I could easily just curl up on the couch with the entire baking dish, shoveling in every last bite all by myself. It’s similar to my rice pilaf recipe, which my family requests almost every week.
Mushroom Rice Ingredients
Here’s a brief rundown of ingredients you need to make this rice dish.
- Long grain white rice
- Condensed French onion soup
- Beef consommé
- Sliced mushrooms
- Worcestershire sauce
- Parmesan cheese
How to Make Mushroom Rice
This mushroom rice recipe could not be easier to make! You simply combine all the ingredients (except the butter) in a greased 8×8-inch baking dish. Then place butter slices over the top. Cover tightly with foil and bake for 30 minutes at 425 degrees F. Remove the foil, sprinkle with Parmesan, and place back in the oven for another 30 minutes. Let stand for a couple minutes, fluff with a fork, and devour!
It’s so completely easy and flavorful. Sigh, I want some right now.
Mushroom Rice Recipe Notes
- Rice – long grain white rice is my preferred grain here and my pantry is never without it, but basmati and jasmine also work. Avoid using risotto rice, sushi rice, and paella rice because they will end up too sticky. I have not tested this recipe with brown rice, but typically brown rice requires more liquid and extra cooking time.
- Mushrooms – normally I wouldn’t even consider using canned vegetables when fresh can easily be used, but I grew up eating this dish with canned mushrooms, so that’s how I always make it. Plus it eliminates one more step of needing to saute anything. It’s so crazy good, you can’t even tell. But if that’s a hard pass for you, fresh mushrooms are great too, of course. You’ll need to slice them, then season and cook them in a skillet (liquid completely drained) before adding them to the rice.
- Liquid – the combination of canned French onion soup and beef consommé delivers a creamy, rich, unbelievable taste, but either or both can be replaced with beef stock, chicken stock, or vegetable stock (for a vegetarian dish.) Still good!
How to Store Leftover Rice
- Make sure rice is completely cooled and transfer to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, drizzle with a little bit of broth to help loosen up the grains.
- You can also freeze this rice for up to 2 months. Thaw in the fridge overnight.
What to serve with Mushroom Rice
Personally, I could make a meal out of just this rice alone! But it’s more commonly served as a side dish, and it pretty much goes with anything. Top picks to make it a full meal would be these: skillet steak, pan fried pork chops, and honey-soy chicken drumsticks.
Watch it Being Made
My family loves this recipe! It’s requested often and never disappoints!
- 1 cup uncooked long grain white rice
- 10 ounce can condensed French onion soup
- 10 ounce can beef consommé
- 2 4-ounce cans sliced mushrooms , drained and rinsed
- 1/2 cup (1 stick) butter , cut into several slices
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- Preheat oven to 425 degrees F. Coat an 8×8-inch baking dish with nonstick cooking spray.
- In the prepared baking dish combine rice, French onion soup, beef consommé, mushrooms, and Worcestershire sauce.
- Place the slices of butter over the top of the rice mixture.
- Cover tightly with foil; transfer to the oven and bake for 30 minutes.
- Remove foil and sprinkle with the Parmesan cheese.
- Place back in the oven, uncovered, for 30 minutes.
- Let dish stand for 2-3 minutes, then fluff it with a fork.
- Serve and enjoy!