What I like about this casserole is that you can put anything and in any proportions into the rice base with minced mushrooms, within reason, of course.
I take 200 grams of oyster mushrooms per hundred grams of rice cereal.
– feta. You need a little of it, only 40-50 grams, but it is this that gives the casserole its unusual deliciousness,
- one raw egg,
- a bunch of parsley, 70-100 grams no less,
- drinking cream, 10-15%. By quantity - I will explain below in the text.
- grated cheese, 50-70 grams. I use any brand of hard cheese, but brynza is perfectly acceptable. Please note that “feta” and “brynza” are cheeses that differ in taste and preparation method.
- parmesan, grated on a fine grater, 15-20 grams.
- 200 g oyster mushrooms,
- 100 grams of rice. I never thought about what type of rice I needed. In my country, most rice is sold under the name "round rice" or "long rice".
You need to take the rice that sticks together after cooking, and not the crumbly one.
You can add any vegetables that you usually prefer to add to casseroles. I take one bell pepper (yellow or red) and a large carrot - I love both.
You can add blanched broccoli or cauliflower, zucchini, thinly sliced and lightly fried, and corn.
Basically, use your imagination! In this photo you see my experiments with different vegetables.
Add spices to taste, I prefer store-bought Italian Herbs spices for vegetables, and I also add them to mushrooms.
I don't add salt since feta and cheese are salty on their own.
If you like saltier dishes, add a little more.
I pre-soak the rice, after 5-6 hours I cook it al dente.
Then I fry oyster mushrooms and onions, both need to be cut into cubes (or squares? Which is correct?). I leave the excess oil in the pan to drain, use a slotted spoon to transfer the oyster mushrooms and onions into a blender and blend until smooth. I put carrots cut into thin half rings and small squares of red bell pepper in a frying pan with the oil that remained after frying the oyster mushrooms. Add a little water and simmer under the lid until soft.
Then I turn the oven to 180 degrees to preheat.
I pour minced mushrooms, prepared vegetables and chopped parsley into the rice. Mix well.
I then mash the feta with a fork, lightly beat it with the egg and two tablespoons of cream in a bowl and add it to the mixed rice mixture.
Then I pour in the grated hard cheese and mix again. If the casserole mixture is a little dry, add another half or a whole spoonful of cream.
Grease the pan with soft butter, pour in the mixture and bake for 15-20 minutes.
Readiness can be determined this way - the mass should stop “trembling” and become slightly golden on top.
In this state, sprinkle it with grated Parmesan, return it to the oven and immediately turn it off.
Remove when the cheese has melted.
It’s very tasty; minced mushroom combined with feta tastes like minced meat. A great, filling vegetarian dish.
I also modernized this mixture and am preparing another dish - stuffed peppers. I'll talk about this in another article.
