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Mushroom Rice


Anyone who grew up in Belzoni is probably very familiar with this recipe. I consider it my “go-to” starchy side dish. Our family loves it, especially Anne Scott. I’m not sure she created the recipe, but credit is given to Mrs. Jean Taylor in the Catfish Festival Cookbook. When we lived in Belzoni, we went to church with Joe and Jean Taylor at the First United Methodist Church. They are salt of the earth kind of people. Jean was the school counselor at Lou’s high school, and Lou gives her credit for making sure so many of her classmates made it to college. My Lou struggles in math, so the ACT test gave her fits. Jean had to make a few calls to Starkville to let them know what a great girl she is. Lou did great at Mississippi State. It took her 5 years, but she made it!


Mushroom Rice 


Ingredients:

2 cups rice, uncooked (My favorite rice is Zatarain's.)

1 onion, chopped

1 stick of butter

4 (10 ounce) cans of beef consommé soup (French onion soup will work also.)

2 jars of sliced mushrooms, drained

Directions:

Lightly brown the rice and onions in the butter. Pour into an 8 1/2 x 11 casserole dish. Add the soup and the mushrooms. Cover and bake 1 hour in a 350 degree oven. Yield: 12 servings. Source: The Festival Cookbook.



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