Author's Note: Mushroom Soupy Rice – is a luscious, moreish, hearty one-pot recipe that's perfect as a mid day meal on a cold winter afternoon. Various dried mushrooms are used in this recipe, each imparts it own unique flavor to this dish making it delicious and healthy.

Ms. Nikshubha Singh taught us how to make this yummy one-pot wonder. We are glad that she share this creation of hers and allowed us to further share it you all. In order to get the best results, none of the ingredients can be replaced. So we suggest that you have all the ingredients available in your kitchen before you start cooking this recipe.

This is a wonderful tasty one-pot meal, totally worth cooking.

Recipe:
[Serves: 2]

Ingredients:
Dry Mushrooms:
1 Dried Shiitake Mushroom
4 Dried Black Mushroom
4-5 Dried Oyster Mushroom [large size]
1 chunk White Fungus

3-4 tbsp. Extra Virgin Olive Oil
1 tbsp. Butter [Amul]
1 Onion – finely diced
1 tbsp. Garlic – finely diced
250 grms. Button Mushrooms – half finely diced & half cut into slices
3/4 cup Basmati Rice
9 cups Water
2 whole large Red Chili [mild variety] – stem removed & deseeded

Dry Spices:
1/2 tsp. Black Pepper Powder – freshly ground
1/4 tsp. Dry Thyme
1 tsp. Oregano & Garlic Seasoning
1 Maggi Vegetarian Takemaker Cube – crushed
Himalayan Pink salt to taste

For Thickening:
2tbsp. Corn Flour
1/4 cup Water

To Finish:
2 Plain Cheese Slice [Amul]
4 Smoked Scamorzan Cheese Slice [Flanders]
1 tbsp. Butter [Amul]

Preparation before starting to cook: Separately soak the dried Mushrooms in hot water for 20-30 minutes, or till they are soft and rehydrated. Then discard the water, and wash the soaked mushrooms once again.
Then dice the Shiitake and Oyster Mushrooms into small size pieces. And tear the Black Mushrooms and White Fungus with your hands and keep aside separately.

Method:

  1. Place a large heavy bottom pot on medium heat and 3 tbsp. Extra Virgin Olive Oil along with 1 tbsp. Butter to it.
  2. Once the oil and butter are warm, add the diced Onion and sauté till translucent.
  3. Now add the 1 tbsp. diced Garlic to the pan and sauté till the Garlic is light golden in colour.
  4. Add the diced Shiitake Mushroom and sauté on low heat for 1-2 minutes.
  5. Now add the diced Black Mushrooms and Oyster Mushrooms to the pan and sauté for another 2 minutes on low to medium heat.
  6. Add the diced and sliced Button Mushrooms along with the crushed Maggi Tastemaker Cube to the pot and sauté on medium heat till the water released from the Mushrooms dries up.
  7. Add the 3/4-cup Basmati Rice, deseeded whole Red Fresh Chilies and 9 cups of Water to the pot, and mix well. Turn the heat to high and bring the water to a rolling boil, before turning the heat to low and simmering the rice in a partially covered pot.
  8. Add the torn White Fungus to the pot and let the Rice simmer on low heat till, the rice is well cooked and the grains of rice start to break.
  9. Remove the lid from the pot, and once again turn the heat to high and bring the rice to a rolling boil; before adding the corn flour slurry to the pot while continuously stirring the rice till it thickens a bit and get some body.
  10. Now add 1/2 tsp. Black Pepper Powder, 1/4 tsp. Dried Thyme, and 1 tsp. Oregano & Garlic Seasoning Mix to the simmering rice and mix well.
  11. Remove the 2 whole Red Chili from the rice. Remove and discard their skin and mash the red chili pulp with a help of a fork before returning it back to the rice in the pot.
  12. Now add the Plain and the Smoked Scamorzan Cheese Slices along with 1 tbsp. of Butter to the rice and mix well, till the Cheese has completely melted into the rice.
  13. Check for seasoning and add Himalayan Pink Salt to taste.

Mushroom Soupy Rice is ready – it's delicious and you will always want more.

Notes:
Soak the White Fungus separately, as it very delicate and tends to crumble. So its easier to handle when alone.

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