Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
- Button mushrooms 1 cup
- Rice 2 cups
- Oil 1 tablespoon
- Onion finely chopped 1 medium
- Green capsicum diced 1 medium
- Salt to taste
- Roasted cumin powder 1 teaspoon
- Paprika powder 1 teaspoon
- Sugar ½ teaspoon
- Tomatoes blanched and chopped 2 medium
- Lemon juice 1 medium
- Saffron (kesar) milk 4 tablespoons
- Butter 1 tablespoon
- Processed cheese grated 3 tablespoons
- Fresh parsley chopped 2 tablespoons
- Preheat oven at 180º C.
- To make Creole sauce, heat oil in a non-stick pan. Add onion and sauté till it turns translucent
- Add capsicum and sauté. Add mushrooms, mix and sauté on lower heat for a minute.
- Add salt, cumin powder, paprika powder and sugar and mix well. Add tomatoes and mix well. Add ½ cup water, mix and cook on low heat for 2 minutes.
- Add 1 tablespoon chopped olives and lemon juice. Mix well and remove from heat.
- To make buttered rice, heat butter in another non-stick pan. Add rice and toss gently. Add saffron milk and salt. Mix well and let it get heated through and switch off the heat.
- Spread the buttered rice in a glass baking dish. Top with the layer of Creole sauce, cheese, remaining olives and chopped parsley. Put the dish in the preheated oven and bake for 5-8 minutes.
- Serve hot.