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One-tray spiced mushroom pilaf

Spiced mushroom pilaf in a serving dish

One-tray spiced mushroom pilaf

Name: One-tray spiced mushroom pilaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Indian
Ingredients: 30g porcini mushrooms; 30g dried shiitake mushrooms; 1 tbsp soy sauce; 1 tsp mushroom powder or vegetarian stock powder; 1kg mixed mushrooms roughly torn into bitesized pieces (we used chestnut, king oyster and shiitake); 1 onion roughly chopped; 5 garlic cloves peeled, left whole; 2 tsp cumin seeds; 2 tsp ground coriander; 1 tsp chilli flakes; 5 tbsp olive oil; 350g basmati rice well washed; chopped coriander, sliced spring onions and crispy chilli oil (optional)

Helena Busiakiewicz

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.1 out of 5.11 ratingsRate

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Looking for a dish that offers hands-off cooking? This mixed mushroom pilaf is ideal. For very little effort you’re gifted with lots of umami flavour

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

30g porcini mushrooms
30g dried shiitake mushrooms
1 tbsp soy sauce
1 tsp mushroom powder

or vegetarian stock powder
1kg mixed mushrooms

roughly torn into bitesized pieces (we used chestnut, king oyster and shiitake)
1 onion

roughly chopped
5 garlic cloves

peeled, left whole
2 tsp cumin seeds
2 tsp ground coriander
1 tsp chilli flakes
5 tbsp olive oil
350g basmati rice

well washed

To serve

chopped coriander, sliced spring onions and crispy chilli oil (optional)

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Nutrition: Per serving

kcal547
fat18g
saturates3g
carbs76g
sugars6g
fibre8g

high
protein17g
salt0.84g

Method

step 1

Put the porcini, shiitake, soy sauce and mushroom powder in a large jug. Fill with 650ml boiling water and leave to infuse for 20 mins. Heat the oven to 240C/220C fan/gas 9.
step 2

Meanwhile, put the mixed mushrooms, onion and garlic in a large roasting tray, ours was 22cm wide and 30cm long. Sprinkle with the spices, plenty of salt and pepper, then drizzle over the olive oil. Roast for 40 mins, tossing halfway, until golden and softened.
step 3

Stir the rice through the mixture in the tray, then pour over the mushroom stock along with the rehydrated mushrooms. Cover the tray with foil and cook for 25 mins, then leave to stand, still covered, for a further 15 mins.
step 4

Sprinkle with the chopped coriander, spring onions and crispy chilli oil, if you like, then serve.

Recipe from Good Food magazine, January 2025

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A star rating of 4.1 out of 5.11 ratings

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