Memories of car trips to collect mushrooms with my family, inspired me to make this dish.

We used to set out, often in fog, armed with baskets, and boxes to a friend’s farm. They had giant mushrooms growing wild. Our treat was to pick the fresh mushrooms, peel back the outer layer, sprinkle a bit of salt on the mushroom, just simply sit in the field and eat.

I have always been a huge fan of mushrooms and over the recent years we have been lucky to see a wider variety of mushrooms for sale at our local markets and supermarkets. Cooked in the EasyOven, this simple dish uses Button / Brown mushrooms for this recipe, but you can use any variety you like.

You will also see that the recipe uses Basmati rice. I find that Basmati Rice seems to cook well, separates the grains and doesn’t go like glue


  • 1 Tablespoon Oil
  • 1 Tablespoon Butter
  • 1 Medium Onion (Diced)
  • 2 Cloves Garlic (Diced)
  • 500 grams / 1-pound Mushrooms (Button / Brown, Sliced)
  • 1 Cup Rice (White, Basmati)
  • 1½ Cup Vegetable Stock


  1. Melt butter and oil in a pot.
  2. Add onions, garlic and mushrooms – fry till browned
  3. Add rice and stock.
  4. Bring to the boil and boil for 2 minutes.
  5. Remove pot from heat and place entire pot into the EasyOven™ and close.
  6. Leave in EasyOven™ for 1 hour.


  1. To garnish sprinkle over parsley and /or grated cheese.
  2. Serve with crusty bread

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