Mushroom Rice Recipe

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Mushroom Rice

Mason Day III


My Mom Betty Day has used this recipe for many years. 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


1Heat 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
2Dice Onion, mix remaining ingredients in to baking dish.
3Cook 35 - 45 minutes Stir after about 20 minutes. Check after 35 minutes. It is done when most of the liquid is absorbed.
4Microwave 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.
5Remove from microwave add remaining ingredients and cook for 10 minutes (watch for boil-over. The food is done when liquid has been absorbed.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #mushroom, #rice, #side dish