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This mushroom rice is one of my favorite side dishes ever and is the perfect comfort food. Use those cans of mushroom soup in your pantry to enrich some rice to make a mushroom rice side dish that will blow your mind!
For more great ways to used canned mushroom soup, why not make this Mushroom Soup Chicken & Rice Casserole, or this Mushroom Soup Baked Pork Chops and Rice instead?
Buttery Mushroom Rice
This recipe is one of my oldest and hase been updated with new photos! Now, mushroom rice might sound like a vegetarian side dish that is more about tricking you into eating mushrooms, but it is actually just a sneaky way to pack in tons of umami, savory flavors into regular rice.
Condensed mushroom soup cans are incredibly cheap, but they come with such a massive amount of glutamates and tasty savory flavors that they are basically flavor in a can.
This recipe uses condensed mushroom soup to turn regular rice into umami, savory and perfect rice that is almost an entire meal in its own right.
Buttery Mushroom Rice Ingredients
Make sure to look at the recipe card down below to make sure you buy the right amounts you need.
- Uncooked white rice (don’t use instant rice here)
- Cans of condensed mushroom soup
- Cans of beef broth, or even make your own
- Salted butter
How To Make Buttery Mushroom Rice
- Combine the rice, soup, and broth in a 9×13 baking pan or casserole dish
- Cut the butter into slices and place on top of the mixture
- Cover the pan with foil or a lid, and then bake for 30 minutes at 425 Fahrenheit
- After 30 minutes, remove the foil cover and bake for 20 minutes more until the rice is fluffy and cooked through
Why Can’t You Use Instant Rice In This Recipe?
Instant rice is a really convenient cheat for making rice really quickly, especially when you are at a loss for a simple side dish.
However, while instant rice is usually perfectly fine in most applications, you definitely don’t want to use it here.
While they might seem pretty similar, if you tried using instant rice and cooked it for the same amount of time, you would likely end up with a sludgy pile of white goo. While it would still taste great, it doesn’t look or feel quite right when you eat it.
Since this recipe uses a long cook time to get all of the flavorful liquid to absorb gradually into the rice, it is key to use regular, uncooked rice here so that the end result is still fluffy and delicious.
What To Do With The Floating Pool Of Butter
Though most people won’t see anything wrong with a lovely pile of floating butter, some people might find it a bit strange that, after removing this dish from the oven, there is a thick layer of melted butter bubbling on top.
Don’t worry, though; as soon as it gets removed from the heat and starts to cool slightly, the butter will sink into the rice, completely coating every single grain and giving it an intense, buttery, delicious flavor.
This is obviously going to make this dish incredibly buttery, which is in no way a bad thing, but feel free to cut down on the butter a little bit if you want something that is a little bit healthier.
Looking for more delicious Side Dish recipes? Try these out:
Happy Cooking!
Karlynn
PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Buttery Mushroom Rice
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Course
- Side Dish
- Cuisine
- American
- Servings
- 8
- Calories
- 377
- Author
- Karlynn Johnston
Ingredients
- 2 cups uncooked white rice not instant
- two 10.5 ounces cans of Condensed Mushroom Soup
- two 10 ounces cans of Beef Broth OR 20 oz beef broth from a container OR prep your own!
- 1 cup of salted butter sliced
Instructions
- Preheat your oven to 425 degrees.
- Combine rice, soup and broth in a 9×13 baking pan or a larger casserole dish.
- Cut the butter into slices and place on top of the mixture.
- Cover with foil or a lid and then and bake for 30 minutes; remove the cover and bake 20-25 minutes more. The rice is ready when it’s cooked and fluffs up with a fork nicely!
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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labernatty says
Yum!!! I am regularly trying mushroom rice recipes and this one is AWESOME! I added a drained can of mushrooms along with a little salt & pepper to taste. This is one I will repeat.
Sarah says
Excellent!! So tasty, this is a wonderful recipe!
Shawn says
If I only have instant rice on hand do I just adjust tho cooking time?
Karlynn Johnston says
No, it will be soupy, you can’t use instant rice in this.
Nikki Burdo says
I love this recipe! I have also substituted beef consommé instead of broth and it’s delicious!
Krista says
Has anyone tried this with chicken stock instead of beef stock?
Amber says
This looks delicious. I’m thinking of adding cooked chunks of chicken breast to it to make it more of an entree dish. Do you think it’s saucy enough for that? I do have a question about the recipe though. Here’s how the ingredients look on my computer:
2 c . uncooked white rice not instant
2 oz cans of Condensed Mushroom Soup 10
2 oz cans of Beef Broth OR 20 oz beef broth from a container OR prep your own! 10
1 c . of salted butter sliced
Are the soup/ broth ingredients supposed to read 2 x 10oz cans? For both, there is a 10 at the end of the line and surely 2 oz of soup is not enough. So that’s the only thing I can figure.
Thanks!
Chris Heckman says
these blue dishes u’re using are cute also.
Jill Lloyd says
Jess Lloyd and Fern Lloyd
Sarah Schultz says
Made this tonight for the first time and it was a big hit. So easy and delicious!
The Kitchen Magpie says
I seriously love this dish so much!
JanieWinklerDockus says
A friend gave me a similar recipe and it has one can golden mushroom, one can cream of mushroom and one can French Onion…it’s good too.
Elisa Boyce says
Will try tonite. Can one add a little onion soup mix also?
The Kitchen Magpie says
Oh yes you can!
Elisa Boyce says
My family uses soy sauce only with their rice and I am sucker for butter and rice so this recipe
Elisa Boyce says
Is gonna make me smile!
Sarah Schultz says
Laura, for your little rice-lover, can change things up for the rest of you too!
Laura Gluckie says
Will have tonight as a side-dish. Winning combination.\U0001f60a
Julie Scriver says
now you’re making me hungry!
The Kitchen Magpie says
Ooh let me know what you think!!!
Karin Nyberg says
I have never had this. I’m not a fan of plain white rice, but I do love butter and cream of mushroom soup. Going to have to try it soon. Thanks for the recipe!!
The Kitchen Magpie says
It’s amazing!!!
Susanne Wasson says
I have to try this!
The Kitchen Magpie says
Awesome! It’s a favorite of mine!
Kelly Matthews Noble says
Made this tonight and was really good. I did use less butter and added a few spices. Will definitely make again.
The Kitchen Magpie says
Hope you like it!!
Elizabeth Ingram says
I know what’s on the menu for this evening! Yum!!!!
The Kitchen Magpie says
No prob! I hope you like it!
Sheryl L McDonald says
Pinned! Cannot wait to try this. Thank you!!
Kim Mattice says
pinned!!!! 🙂
Sherry Irvine Byrgesen says
I made this dish. It was amazing i think it is my new go to side dish. Thank you for sharing!
The Kitchen Magpie says
It is SOOOO good!! It’s a great fall and winter dish! Or Edmonton in the summer.
Emily Bickell says
That looks awesome. Pinned it!
The Kitchen Magpie says
DO IT! This was SOOO good. I mean, we almost licked the dish hahahah! I am actually really sad there are no leftovers, I would have nuked them for breakfast this morning!
Sherry Irvine Byrgesen says
I think I am changing my menu for tonight.