I’ve always loved golden mushroom soup but as I can’t eat canned soups any more I missed it. I thought I’d posted a copycat recipe for the soup but can’t find it now. Ever do that? Lose a post you’re pretty sure is there? Sigh. Well I didn’t find it so I found a new recipe for golden mushroom soup already built into a beef and rice casserole. Since a ricey kind of casserole is what I was wanting to make, it was a good find!
I started by putting the rice on to cook. I’m still trying to use up the sticky medium grain rice my P.S. bought by accident. I think it’s more of a sushi rice but since we don’t do sushi, I put it in soups and casseroles. It’s only weirdly sticky if you eat it as a side dish plain or with butter.
Next I heated a large skillet over medium high heat and seared 1 lb of ground beef until it was brown and caramelized in places for best flavor. I put it in a bowl and set it aside. Could you use two skillets for speed? Sure. I’m just lazy about washing lots of pots and pans and we just don’t put them in the dishwasher. They stay pretty longer that way. So now you know why I usually work in shifts with one skillet!
In the same skillet I added two tablespoons of butter and a drizzle of oil. Using butter in browning the mushrooms is good for the flavor and the oil prevents the butter from browning and burning. I added the mushrooms and onions to the skillet and let them cook for 10-15 minutes, until they were deeply browned. I recently discovered that almost caramelizing the mushrooms adds an amazing punch of flavor to dishes.
I never knew tomatoes were one of the ingredients that made the mushroom soup “golden”. Along with lemon juice, paprika and soy sauce for acid and pops of flavor they worked great!
I added water and a tablespoon of beef bouillon and stirred well. I stirred in the half and half and added the ground beef back to the skillet. I let the meat sauce simmer for 5-6 minutes to blend the flavors.
It probably wasn’t necessary to thicken the soup since I was adding rice but I did thicken it with a quick slurry. I mixed 2 tablespoons of cornstarch with 1/2 cup water and stirred it into my bubbling sauce. It thickened and I taste tested it for salt and pepper, adding sprinkles and stirring until I was happy with the seasoning.
My rice was ready and I stirred it into the skillet mixture, making sure there were no lumps or pockets of rice left uncoated. Again I taste tested the dish and there was no further seasoning necessary. Dinner was ready.
My P.S. loved it and commented several times during dinner that it was delicious. I loved the combination of rice, beef and the golden mushroom soup. It was very spot on, I thought. I might make it sometime without the beef and rice to enjoy a cozy cup of soup without distractions!
Beefy Golden Mushroom and Rice Casserole
- 1 1/2 cups medium grain rice cooked according to package directions
- 1# ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- drizzle of oil
- 2 tablespoons butter
- 1 cup onion; diced
- 1 lb white button mushrooms; diced
- 1/2 teaspoon salt
- 1 cup canned diced tomatoes and juice (eyeball 1/2 of a 15 oz can)
- 1 cup half and half
- 1 cup water
- 1 tablespoon beef Better Than Bouillon (or 1 cup beef broth and omit the water)
- 1/2 tablespoon paprika
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch dissolved in 1/3 cup cold water
- salt and pepper to taste
- Cook rice according to directions.
- In a large nonstick skillet brown the ground beef, seasoning with salt and pepper. Set aside in a bowl.
- In same skillet add a drizzle of oil, the butter, onions, mushrooms and salt. Cook over medium high heat, stirring often, until mushrooms are dark brown, about 20 minutes.
- Add ground beef back to skillet along with tomatoes, half and half, water, bouillon, paprika, lemon juice and soy sauce. Stir well and let simmer for 5-6 minutes.
- Stir up slurry using cornstarch and water. Add to skillet stirring well until mixture has thickened.
- Add rice to skillet and stir well. Let simmer several minutes and serve.