We all have that one dish that brings back so many childhood memories, for me, it’s mushroom rice. No one knows exactly when my Grandma started making mushroom rice but my family has been making it for at least 50 years! Mushroom rice is my go to side dish with pork chops but it is also great with chicken or steak. It also heats up really well for leftovers the next day. That is if you have any leftover the next day, we normally don’t.
At holiday parties the mushroom is a big hit and I have never run into anyone who has had it made this way. Give it a try and let me know what you think. Hope you enjoy it!
- 1 can Campbell's French Onion Soup (10.5 oz can)
- 1/2 cup white rice
- 5.25 oz water (you can use the French Onion soup can to measure out 1/2 a can of water, which is the same amount)
- 1 tbsp salted butter
- 1 jar mushrooms, sliced (6 oz.) drained
- Heat a large skillet on medium heat.
- Sauté the rice in the butter until lightly toasted (about a minute or two). Be careful not to let the rice burn.
- Add the can of French onion soup, 1/2 can of water and the mushrooms. Stir to combine.
- Cover and simmer the rice on low for approximately 30 minutes.