- 1 cup [250 mL] uncooked rice
- 2 cups [500 mL] freshly sliced cleaned mushrooms
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- Butter
- Salt and pepper, to taste
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- Boil rice covered with salted boiling water until soft yet still a little crunchy.
- Meanwhile, just brown mushroom slices into a little hot butter until golden.
- Well drain rice.
- Transfer rice back into casserole and mix in golden mushroom slices and cream of mushroom soup concentrate.
- Season to taste, reheat until hot, and serve.
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