Easy One-Pot Mushroom Rice Recipe {Sooo Good!}

This rich, buttery mushroom rice recipe is full of earthy flavor, tender rice, and simple comfort – perfect for any meal!

My mom makes this recipe for many of our family gatherings, often doubling it, and it’s ALWAYS a hit (and totally worth the calories!). 

This easy recipe takes humble pantry staples and turns them into something extraordinary. This one-pot mushroom rice recipe is simple, cozy, and made with pretty basic ingredients. Toss it in the oven, and let your house fill with the comforting aroma of earthy mushrooms and rich butter.

This dish is a delicious side dish that pairs beautifully with roast chicken, pork chops, or a simple side salad. But don’t be surprised if you find yourself eating a big bowl of it as a main course. It’s that good.

And taking about 5 minutes to throw together, you’re usually done throwing it together before the oven even finishes preheating. That’s my kind of recipe! 

Mushroom Rice Casserole Ingredients

• 1/2 cup (one stick) butter
• 1 cup regular long grain white rice
• 1 can condensed French onion soup
• 8 oz sliced fresh mushrooms (or one 2 1/2 ounce can of sliced mushrooms)
• 3/4 SOUP CAN of water

How to Make Mushroom Rice Casserole Recipe

1. Preheat oven to 325 degrees.
2. Melt butter in a casserole dish.

3. Add 1 cup of uncooked white rice to the melted butter and stir to coat.

4. Add 8 oz sliced fresh mushrooms (or one 2 1/2 ounce can of sliced mushrooms), 1 can condensed French onion soup, and 3/4 SOUP CAN of water. Stir to combine.

5. Cover and bake at 325 degrees for 90 minutes.

6. Stir just before serving.

That’s it. No fancy tools. No extra steps. Just a wholesome, easy one-pot side dish that the whole family will love.

Recipe Notes & Tips

• This recipe calls for white rice, but you could try brown rice or even jasmine rice for a slightly nutty flavor. Just be aware that the cook times and water ratio may need to be adjusted.
• You can also add a sprinkle of black pepper, a dash of Italian seasoning, or a pinch of minced garlic if you want a little extra flavor. 
• Store any leftover mushroom rice in an airtight container in the fridge. It reheats well and makes a great lunch the next time around.

Why We Love It

This delicious mushroom rice is warm, savory, and has that perfect blend of meaty texture from the mushrooms and fluffy rice from the long grain. It’s the kind of dish that brings people back for seconds.

No need for fancy gadgets like a rice cooker, instant pot, or clay pot. Just a baking dish and a little time. The mushrooms soak up all the flavor from the French onion soup, while the buttery rice bakes to perfection.

Mushroom lovers will appreciate the depth of mushroom flavor in this dish. And even the mushroom haters at our house came back for more!

Optional Variations

If you like to play with your food, here are some ways to give this dish a twist:

• Add a splash of beef broth or vegetable broth instead of water for deeper flavor.
• Toss in some shiitake mushrooms or cremini mushrooms for variety.
• Try finishing with a drizzle of olive oil and a handful of fresh herbs like parsley or thyme.

Frequently Asked Questions (FAQs): Mushroom Rice Recipe

• Are canned or fresh mushrooms best for this recipe? Fresh mushrooms are best, although you can use canned mushrooms instead. Just be sure to drain them before adding them to the other ingredients.
• Can I use brown rice instead of white rice? Yes, but you’ll need to increase the cook time and water ratio. Brown rice takes longer to become tender.
• Can this casserole be made ahead of time? Yes, but when preparing it in advance, go ahead and bake it. This casserole reheats extremely well. In fact, in my opinion, I think it’s even better the next day. Simply reheat it in the microwave until it’s heated through.
• Can I cook this on the stovetop? This recipe is designed for the oven. For stovetop, try cooking over low to medium heat in a large pot, although results may vary.
• Can I use beef consommé instead of French onion soup? Yes, beef consommé is a good option and gives a similarly deep, savory flavor.
• Can I use margarine instead of butter? Yes, but you will compromise flavor somewhat. My general line of thinking is “butter is best.”
• What are the best dishes to serve with mushroom rice? Grilled meats, baked chicken, or roasted vegetables pair wonderfully with this simple side dish, but it pairs wonderfully with a variety of main dishes.

Pin It For Later