Mushroom Rice

Preheat the oven to 350 degrees F / 180 degrees C and grease a 9x13 baking dish with butter.

In a large bowl, combine mushrooms, carrot, onion, garlic, butter, cayenne pepper, salt and pepper.

Place rice in the baking dish and pour in vegetable broth, heavy cream and oil.

Then add the mushroom mixture on top of the rice. Cover the baking dish with aluminum foil and place it on top a baking tray set on the middle rack of the oven.

Bake for 50 minutes, then remove and garnish with green onions.

Toss and serve hot or cold.

For the stovetop version, eliminate the cream and increase vegetable broth to 2 ⅓ cups. You will also need extra olive oil for frying the mushrooms.

Heat oil in a large skillet. Add mushrooms and fry until golden. Cook in batches if needed, adding a little more oil between each batch. Remove the cooked mushrooms and set aside.

Add ½ tablespoon of oil and the melted butter to a skillet. Add the onion and saute for 5 minutes or until softened. Stir in carrots and cook for one minute, followed by the garlic and cook for 30 seconds until fragrant.

Add the rice, followed by a few splashes of broth and mix to deglaze the pan.

Add the remaining liquid, stir and cover. Bring to a boil, then reduce heat and simmer for about 15 minutes, until all of the liquid is absorbed.

Remove from the heat, open the lid and place the cooked mushrooms on top of the rice without mixing. Cover and let sit for 10 minutes.

Remove the lid and stir everything together, fluffing the rice and incorporating the mushrooms throughout.