Creamy Mushroom Baked Rice

Creamy Mushroom Baked Rice.jpg

Serves 1 person

INGREDIENTS

  • Wild Mushroom Soup with Truffle Oil - 60ml

  • Pomace Olive Oil - 30ml

  • White Button Mushroom - 20gm

  • Swiss Mushroom - 20gm

  • Homemade Vegetable Stock - 30ml

  • Pinch of Coarse Black Pepper

  • Cooked White Rice - 120gm

  • Mozzarella Cheese – 60gm

  • Parmesan Cheese – 1gm

DIRECTIONS

  1. Add Pomace Olive in a pan and put over low-medium heat.

  2. Add in the white button mushroom and swiss mushroom, and sauté until the mushrooms turn brown. Season them with a pinch of black pepper.

  3. Pour in the homemade vegetable stock and bring it to a boil. Let it simmer until it thickens before removing from the heat.

  4. Place cooked rice in a casserole and spread them out evenly. Add in the cooked mushrooms as well as the Wild Mushroom Soup with Truffle Oil.

  5. Cover the dish with mozzarella cheese and sprinkle the parmesan cheese on top of the mozzarella cheese.

  6. Place the casserole in the oven over 180-degree Celsius heat and cook for 8 min.

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