If you are looking for the perfect side dish with mushrooms, look no further. This is the best mushroom rice. It is super easy as it does not require a lot of preparation. It is the perfect way to use up mushrooms. This is the most requested dish from my family. It is always at family gatherings. It is simple to make and outstanding to eat.
While my husband is a meat and potatoes kind of guy, I am the rice and pasta girl. I have always been this way, even as a kid. I am always trying to incorporate rice and pasta into my meals. It can be challenging, but this is definitely a dish my husband approves of. This was one of the first dishes i made my husband 16 years ago and I am still making it today by request.
This dish works best with long grain rice. Basmati and Jasmine would also work nicely. It will not turn out the same with a standard short grain white rice or medium grain rice like Arborio.
Ingredients:
2 10.5 ounce cans beef consumme – condensed
1 10.5 ounce can french onion soup – condensed
1 8 ounce pack of sliced white button mushrooms
1 stick unsalted butter, cut into slices
1 1/2 cups long grain rice – uncooked
shredded (not grated) parmesan cheese , about 1/3-1/4 cup, depending on preference. I always put more than required. HA.
Directions:
Preheat oven to 350 degrees. Place all ingredients into casserole dish. Stir and bake uncovered 1 – 1/2 hour. Stir. Enjoy.
