Mushroom Rice

Mason Day III


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 vote

6 servings or 4 if you have Hungry People
10 Min
35 Min


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

Printable Recipe Card

About Mushroom Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American

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