Watch How to Make It Here:
Memories of car trips to collect mushrooms with my family, inspired me to make this dish. We used to set out, often in fog, armed with baskets, and boxes to a friend’s farm. They had giant mushrooms growing wild. Our treat was to pick the fresh mushrooms, peel back the outer layer, sprinkle a bit of salt on the mushroom, just simply sit in the field and eat.
I have always been a huge fan of mushrooms and over the recent years we have been lucky to see a wider variety of mushrooms for sale at our local markets and supermarkets. Cooked in the EasyOven, this simple dish uses Button / Brown mushrooms for this recipe, but you can use any variety you like.
You will also see that the recipe uses Basmati rice. I find that Basmati Rice seems to cook well, separates the grains and doesn’t go like glue😊
Have a look at the EasyOven: https://www.easyoven.com.au/
Recipe
Ingredients:
1 tablespoon Oil
1 tablespoon Butter
1 Onion (medium, diced)
2 cloves Garlic (diced)
500g / 1-pound Mushrooms (Button / Brown mushrooms, sliced)
1 cup Rice (white, Basmati)
1.5 cups Vegetable stock
Method:
Melt butter and oil in a pot.
Add onions, garlic and mushrooms – fry till browned
Add rice and stock.
Bring to the boil and boil for 2 minutes
Remove pot from heat and place entire pot into the EasyOven™ and close.
Leave in EasyOven™ for 1 hour.
To garnish sprinkle over parsley and /or grated cheese. Serve with crusty bread.
Have a look at the EasyOven: https://www.easyoven.com.au/