Triple Mushroom Oven Baked Rice

• 2 tablespoons butter
• 2 tablespoons olive oil
• 12 cup chopped shallot
• 12 lb white mushroom, sliced
• 12 lb shiitake mushroom, stems removed and caps sliced
• 12 lb cremini mushroom, sliced
• 1 envelope lipton garlic mushroom soup mix
• 1 cup converted rice
• 14 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh chives

1. In a large oven-proof dutch oven, let the butter melt over medium heat.
2. Add in the shallots; cook and stir for about 3 minutes or until they are softened.
3. Add in the mushrooms; cook and stir until the mushrooms are golden.
4. Add in the soup mix, rice, and 2 1/4 cups water; stir to combine.
5. Cover and bake at 350 for 20 minutes.
6. Take off cover and keep baking about 10-15 more minutes or until the rice is tender and the liquid is absorbed.
7. Add the parsley and chives; stir and you're ready to serve.

butter, olive oil, shallot, white mushroom, shiitake mushroom, cremini mushroom, garlic, rice, fresh italian parsley, fresh chives

Taken from www.food.com/recipe/triple-mushroom-oven-baked-rice-95658 (may not work)