Mushrooms and Peas Rice

Bonnie Glazier


This is so quick and easy to make. I really like it because I can taste the fresh mushrooms and the peas, no flavor gets lost.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 8 oz
    fresh mushrooms, cut up
  • 1 Tbsp
  • 1 can(s)
    condensed cream of mushroom soup (10.75 oz.)
  • 10 3/4 oz
    milk (i used 2%)
  • 1 3/4 c
    instant rice
  • 1 1/2 c
    frozen green peas

How to Make Mushrooms and Peas Rice


  1. In a large skillet, saute mushrooms in butter. Set aside.
  2. Stir the condensed cream of mushroom soup and milk into the skillet until it is blended; at a medium heat, bring mixture to a slow bubble, turn off heat, stir in the instant rice and cover. Let sit for at least 5 minutes.
  3. While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
  4. When the rice is tender, stir mushrooms and peas into the rice.

Printable Recipe Card

About Mushrooms and Peas Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #mushrooms #rice #peas

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