I stumbled across this recipe when I was looking for a way to use up a package of jumbo mushrooms that were past their prime. There are many variations of this casserole but this one from Food.com seemed the easiest and ideal for dutch oven cooking. You could try any kind of exotic mushrooms you have on hand. Years ago I took a year long cooking class at a local community college. One of the many pointers I remember from our teacher is the proportion of liquid to rice, always 2 to 1 in a pot on the stove and 3 to 1 when baked the oven. These measurements have served me well. You can't go wrong with this Mushroom Rice Casserole, it may seem like a lot of liquid at first but it absorbs beautifully into the rice. In my 10 inch dutch oven I sauteed the onions, mushrooms and butter over a full spread of coals until they were softened and browned. Before adding the liquid and rice I moved the bottom coals to a ring of 10 around the base of the oven, with 22 on the lid. In 30 minutes the rice was tender and creamy. Be sure to give it a stir halfway so it won't stick to the bottom. Like a shortcut risotto, this simple side dish is a great staple to have in your recipe box.
Mushroom Rice Casserole
4 Tblsp butter
8 oz. sliced mushrooms
1/2 cup chopped onion
1 heaping cup uncooked long grain white rice
1 10 3/4 oz. can cream of mushroom soup
1 14 oz. can beef broth
Lightly oil or spray dutch oven.
Saute mushrooms and onion in butter over a full compliment of coals for 5 minutes or until onions are softened.
Stir in soup, broth and rice.
Move bottom coals to a ring around the base of your dutch oven.
Bake at 350 degrees for 30-35 minutes, stirring halfway, or until liquid is absorbed and rice is tender.
Makes 4-5 servings.
|Saute mushrooms and onion in butter over a full compliment of coals|