Yummy Creole Mushroom Rice


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. So here is the recipe of yummy Creole Mushroom Rice:


  • 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


  1. Preheat oven at 180º C.
  2. To make Creole sauce, heat oil in a non-stick pan. Add onion and sauté till it turns translucent
  3. Add capsicum and sauté. Add mushrooms, mix and sauté on lower heat for a minute.
  4. 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.
  5. Add 1 tablespoon chopped olives and lemon juice. Mix well and remove from heat.
  6. 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.
  7. 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.
  8. Serve hot.