I got hold of some beautiful pink and blue oyster mushrooms and decided to make a dish that would show off their subtle flavour. You can make this easy, light and summery dish with any mushrooms and add chicken if you like.
You’ll need: (serves 4 well)
3 leeks, finely sliced
2 cloves garlic, crushed
3 cups sliced oyster mushrooms (you can substitute them with other flavourful fungi)
1 cup brown basmati rice
700ml vegetable stock
250ml white wine
3 sprigs thyme
2 tsp cayenne pepper (optional, or to taste)
15ml soy sauce
Black pepper (to taste)
Here’s how:
Preheat your oven to 180 degrees Celsius. Saut your garlic and leeks in a little olive oil and butter. Add the mushrooms and keep them moving in the pan. When they’ve softened and started to brown, remove them from the heat.
Lightly oil a casserole dish then add the rice, stock, wine, thyme, cayenne pepper, soy sauce and black pepper. Then toss in your mushrooms and give it all a gentle mix. Put the lid on the dish and pop it in the oven for about half an hour to forty minutes. Check it regularly from the half-hour mark, you want all of the liquid to have been absorbed but you don’t want it to dry out or burn. When it’s done, remove from the oven and serve. Now how easy was that?!
Notes:
Remember not to wash mushrooms, they absorb water like a sponge. Give them a wipe with a damp cloth, or if suitable, you can peel them too. Remove any tough stalks before cooking.
If you want to add chicken to the dish, chop up some chicken breasts and do with them as you do the mushrooms.
Enjoy!
Yours in food
Leigh
