Creamy Mushroom Baked Rice
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
Add Pomace Olive in a pan and put over low-medium heat.
Add in the white button mushroom and swiss mushroom, and sauté until the mushrooms turn brown. Season them with a pinch of black pepper.
Pour in the homemade vegetable stock and bring it to a boil. Let it simmer until it thickens before removing from the heat.
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.
Cover the dish with mozzarella cheese and sprinkle the parmesan cheese on top of the mozzarella cheese.
Place the casserole in the oven over 180-degree Celsius heat and cook for 8 min.