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

INGREDIENTS:

• 1 Tablespoon Oil
• 1 Tablespoon Butter
• 1 Medium Onion (Diced)
• 2 Cloves Garlic (Diced)
• 500 grams / 1-pound Mushrooms (Button / Brown, Sliced)
• 1 Cup Rice (White, Basmati)
• 1½ Cup Vegetable Stock

METHOD:

1. Melt butter and oil in a pot.
2. Add onions, garlic and mushrooms – fry till browned
3. Add rice and stock.
4. Bring to the boil and boil for 2 minutes.
5. Remove pot from heat and place entire pot into the EasyOven™ and close.
6. Leave in EasyOven™ for 1 hour.

ASSEMBLY:

1. To garnish sprinkle over parsley and /or grated cheese.
2. Serve with crusty bread

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