Mushroom Rice

 

This mushroom rice is a huge hit in our house and it's the perfect side dish to go with so many things.  You can also easily double the recipe and bake in a 9x13 baking dish if you need to feed more than 5-6 people.

1 cup uncooked long grain white rice (I like Jasmine)

1 can condensed French Onion soup

1 can beef consommé

8oz. fresh baby bell mushrooms, sliced thin

1/4 cup butter cut into several slices

1 tsp. worcestershire sauce

1/4 cup grated parmesan cheese, optional

Preheat your oven to 425 degrees F.  Coat an 8x8 baking dish with nonstick cooking spray. 

In a large mixing bowl combine the rice, French onion soup, beef consommé, mushrooms, and worcestershire sauce.  Pour mixture into prepared baking dish.

Cover tightly with foil and bake for 40 minutes.

Remove the foil and sprinkle with the parmesan cheese.  Place back into the oven, uncovered for 20 minutes.

Once finished, remove from oven and let stand 2-3 minutes.  Fluff with a fork and enjoy.