Mushroom Rice Casserole

I had this at a friend's house tonight, and it is delicious! Thank you for posting~

This is a great and very easy side dish. It's definitely not overpowering in flavor, but a warm, creamy, filling, yummy addition to a grilled steak dinner.

I made this last night, using the rice I had on hand, which was a short grain, risotto type. The only difference that made is that the casserole was probably even more creamy than usual. This was so, so delicious! I found that I did have to add some liquid partway through (again, may have been the type of rice) and used the last 1/2 cup of white wine left from another recipe; think I'll do this everytime. I'd also like to try this next time using a mix of wild mushroom varieties. (used white button this time) In any case, this is a recipe I'll be making many, many times. Great just for me at supper and also great for company (m-m-m-m alongside a nice rare roast or steaks!) Thanks for sharing such a wonderfully easy and scrumptious recipe, littlePirate!

This is a really good recipe. Next time I'll use the entire twelve ounces of mushrooms. I think I'd also add about one quarter cup of sherry.

This is one of my Paula Deen favorites. I have made it many times and everyone always loves it! Tonight I am making it and substituting the beef consume with some leftover homemade aujus from last nights christmas dinner. I know it will be fabulous! Thanks for posting!