Friday, June 8, 2007

Portabella Mushroom Rice

Yesterday, I bought some really firm & flawless Portabella Mushrooms.

I am a mushroom lover and Portabella is one of my favorite.
These giant brown beauties have a fabulous flavour and meaty texture.

How to choose a good portabella mushroom?
Freshly harvested Portabella cap has lightly tan, rounded feature, with some uneven edges and visible gills on the underside.
As they mature, the cap become flatter; their surface darkens and becomes slightly wrinkled. These mushrooms are still good to buy and use. In fact, their flavour will be richer and more intensely mushroomy.
The Portabella mushrooms sold here are mostly from Australia.

To maintain their high quality, refrigerate Portabella mushrooms as soon as you get them home. Store in paper bags and never in plastic bags as the latter will attract too much moisture.

With such a great batch of mushroom on hand, I decided to make Mushroom Rice so that I can truly enjoy it's flavour.

Portabella Mushroom Rice
(Serves 2)

What U need:

  • 1 cup Rice - uncooked
  • 1 large Brown onion - sliced
  • 1 tbsp Butter
  • 8 large cap Portabella mushrooms - thinly sliced
  • 1½ cup Chicken broth
  • ½ cup Dry Sherry - optional
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 100g Streaky bacon – fried till crisp
  • 200g Cheese
  • 8 florets Broccoli


  1. Butter a baking dish.
  2. Heat pan with butter & sauté onions until softened.
  3. Add mushrooms and continue to sauté until mushrooms are softened.
  4. Pour in chicken broth, sherry, salt and pepper.
  5. Add raw rice & stir until well mixed.
  6. Bring to a boil.
  7. Leave to cool for ½ hr.
  8. Transfer all into rice cooker & cook till ready.
  9. Preheat oven to 180 degrees.
  10. Transfer cooked rice to the baking dish.
  11. Lay broccoli & cheese on top.
  12. Bake for 20mins
  13. Garnish with bacon bits when ready to serve.

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