Creamy Rice And Mushroom Bake Recipes

CREAMY BAKED MUSHROOM RICE

Steps:

• Preheat your oven to 325 degrees
• In a large dutch oven or heavy bottomed pot, add a bit of olive oil
• When the oil is hot, add your onions, garlic, and thyme. Season with salt and pepper
• Saute, stirring often, until the onions have softened
• Deglaze the pan with the sherry, and cook until most of the sherry has absorbed into the onion mixture
• Add the rice and stir to combine
• Add 5 and 1/2 cups of the beef stock, reserving the remaining 1/2 cup for later
• Season with salt and pepper
• Bring this mixture to a boil
• When boiling, turn off the heat, place the lid on your pot, and place the pot in your preheated oven
• Bake for 1 hour
• When there is about twenty minutes left, start on your mushrooms
• Add your olive oil and butter into a large skillet. Place the thyme sprigs and crushed garlic cloves in the pan as well
• When your butter is melted, add your mushrooms and stir to combine
• Cook over medium/medium-high heat until your mushrooms have cooked down and browned. How much you cook them will depend on the texture you prefer your mushrooms to be
• When they are done cooking, remove the garlic cloves and the thyme sprigs, and season the mushrooms to taste with salt and pepper. Set aside until rice is done
• When the rice is ready to come out of the oven (when your hour is up), take the pot out of the oven, remove the lid, and add in your heavy cream, beef stock and parmesan cheese
• Stir everything together for about two minutes so that the starches from the rice combine and make everything nice and creamy
• Stir in the mushrooms and season to taste with salt and pepper

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

CREAMY MUSHROOM-RICE CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a 3-quart casserole dish.
• In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
• In a saucepan heat butter over medium heat; add in onion and sauté for about 3 minutes or until softened.
• Add in garlic, cayenne and thyme; cook stirring for 2 minutes.
• Add in flour and stir for about 2 minutes.
• Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
• Add in mushroom soup and 1/3 cup Parmesan cheese; mix until completely combined.
• Season with black pepper and salt.
• Pour over the rice and toss to coat.
• Transfer the mixture to prepared casserole dish.
• Sprinkle top with about 1/2 cup grated Parmesan cheese.
• Bake uncovered for about 30 minutes or until bubbly and hot.

CREAMY RICE AND MUSHROOM BAKE

Steps:

• Preheat oven to 350º F.
• Grease 11 x 7-inch baking dish.
• Melt margarine in large skillet over medium heat.
• Add mushrooms, onion, garlic and Worcestershire sauce; cook, stirring occasionally, for 3 to 4 minutes or until mushrooms are soft.
• Beat cream cheese and eggs in large mixer bowl until creamy.
• Mix in evaporated milk, parsley, salt, and pepper.
• Stir in rice and mushroom mixture.
• Pour into prepared casserole dish.
• Bake for 35 to 40 minutes or until set and light brown around edges.