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. White rice and fresh sliced mushrooms bake in condensed French onion soup and beef consommé, along with butter and a few other ingredients, soaking up so much flavor, while also making it rich and creamy. Add in some cooked chicken and you’ve even got yourself a meal!
5 STAR REVIEWS
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. My family loves this recipe and requests it often – it never disappoints. It’s a simple side dish that goes with just about anything. Often times I stir in some cooked chicken at the end and make a meal out of it!
Helpful Tips & Variations
- 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. I prefer sliced fresh button or cremini mushrooms in this dish so they can absorb all the flavorful broth while cooking. However, I have made this mushroom rice with canned mushrooms (rinsed and fully drained), and honestly, it’s still super delicious. So, if you’re looking for a little shortcut, canned is fine.
- 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!
- Butter. This improves the texture of the rice while adding flavor and moisture and also helps prevent it from being sticky.
Mushroom Rice
Ingredients
- 1 cup uncooked long grain white rice
- 10 ounce can condensed French onion soup
- 10 ounce can beef consommé
- 8 ounces fresh button or cremini mushrooms , sliced thin
- 1/4 cup butter , cut into several slices
- 1 teaspoon Worcestershire sauce
- 3 tablespoons grated Parmesan cheese , optional
Instructions
- 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.
- Evenly place the slices of butter over the top of the rice mixture.
- Cover tightly with foil; transfer to the oven and bake for 40 minutes.
- Remove foil and sprinkle with the Parmesan cheese.
- Place back in the oven, uncovered, for 20 minutes.
- Let dish stand for 2-3 minutes, then fluff it with a fork. Serve and enjoy!NOTE: If you want to make this more of a meal instead of a side, stir in some cooked diced chicken at the end!
Nutrition
Other Notes
What to Serve with Mushroom Rice
Served as a side dish, it pretty much goes with anything. We love it with baked chicken breast, skillet steak, air fryer pork chops, and honey-soy chicken drumsticks. You could also easily turn the rice alone into more of a meal by stirring in some cooked chopped chicken or steak once it’s done cooking.
Proper Storage
- Storing leftovers. Make sure rice is completely cooled and transfer to an airtight container. It will keep in the refrigerator for up to 3 days.
- Reheat. Simply reheat on the stovetop over low or in the microwave, stirring a few times until warmed through. Drizzle with a little bit of broth to help loosen up the grains.
- To freeze. You can also freeze this rice for up to 2 months. Thaw in the fridge overnight.
More Rice Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
very good!
Easy and delicious!
This was soooo good! The only I changed was adding cracked black pepper. Definately a keeper.
could this be made in crock pot for 20 people,or if not could you give me the recipe for 20.
This has become one of my favorite side dishes!! Can recipe be doubled?
This recipe is delish and mushrooms are not my favorite but I couldn’t stop eating it.
This Mushroom Rice recipe is so good! And so easy to make! I will definitely be making this again. Thank you!
Made this this evening for a family dinner. So easy & it tasted amazing! Will definitely be making this again.
WOW! Made this tonight for the first time as a side with chicken.. My husband and I couldn’t stop eating it. Taking one to our monthly church’s senior group luncheon this week. They’re gonna love it, too!
My husband and I love this recipe. Very tasty!! I used baby Bella mushrooms since my grocery has a limited selection of mushrooms.
My whole family devoured this!! Thinking of mixing in some cooked ground beef next time and just serving it as a meal instead of a side. GREAT recipe, thank you!
I will definitely be trying this as I’ve been looking for flavorful rice/side dish recipes. (Flavorful being the “key word”.) I wonder if this would turn out good if topped with pan seared pork chops. Thanks for sharing your recipe Amy.
Took this dish to a work potluck. Huge hit!
Absolutely LOVE THIS RECIPE! I make it once a week! I’m wondering if you’ve ever made this with barley? I love barley and think it would add a wonderful texture.
Absolutely delicious! I paired it with a NY strip, green beans and a glass of red wine. Thank you for sharing!
The flavor of this was incredible. My new favorite rice dish – thank you!
This was GREAT! My family loved it. Will go in our regular rotation.
This would be my death row meal….amazing!
My family loved this recipe! I’ve been told they want this to be a regular side dish from now on.
Could you use Instant Rice?
So so delicious…and easy.
Have you tried this recipe with wild rice? If you have, was the cook time longer? Thank you.
This was so good!