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  • The Cooking Collection

Mushroom Rice

Updated: Aug 9, 2020

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:



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


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:

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