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A skillet of easy mushroom rice with a serving spoon in it.

Mushroom Rice

This 6 ingredient mushroom rice is baked in the oven and takes just minutes to put together. Sauteed mushrooms are combined with rice, butter and french onion soup for a simple side dish that you won't be able to stop eating!
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 277kcal
Author Sara Welch


  • 1/2 cup butter divided use
  • 12 ounces sliced mushrooms
  • 1 cup long grain rice uncooked
  • 10 ounce can condensed French onion soup
  • 10 ounce can condensed beef consomme
  • 2 tablespoons chopped parsley


  • Preheat the oven to 425 degrees F.
  • Heat 2 tablespoons of the butter in a large nonstick ovenproof skillet over medium heat. 
  • Add the mushrooms to the pan and cook for 5-6 minutes or until tender and browned.
  • Add the rice, French onion soup and beef consomme to the pan. 
  • Cut the remaining butter into slices and add it to the pan.
  • Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 30 minutes.
  • Fluff the rice with a fork and stir in the parsley, then serve.


If you don't have a nonstick ovenproof pan, use a square baking dish covered with foil, and be sure to coat it with cooking spray so the rice doesn't stick.


Calories: 277kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 483mg | Potassium: 425mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 1.2mg | Calcium: 22mg | Iron: 0.5mg