Mushroom Rice with Fried Egg

Cook Time 30 minutes

Servings 4

Ingredients

2 tbsp olive oil, plus extra for cooking mushrooms if need 

10g butter

1 brown onion, finely chopped

3 garlic cloves

1 tbsp white miso paste 

450g mushrooms, a mix of Swiss brown and button mushrooms, sliced

½ tsp salt 

1 tsp white pepper

1 cup basmati rice, washed until water runs clear

500ml vegetable stock 

4 eggs, crispy fried 

2 tbsp parsley, finely chopped

Method

In a large pot with a fitted lid, on medium heat, melt 1 tbsp of olive oil and 5g of butter.

Add the onion and cook for 3-5 minutes until softened. Add in the minced garlic and sauté for another 30 seconds until aromatic. Remove from the pot.

Add remaining oil and butter and sauté the sliced mushrooms and seasoning. Cook mushrooms for 5-7 minutes or until the mushrooms have browned and all the liquid has evaporated. Stir in the miso paste and cook for another 30 seconds.

Add the softened onions, rice and vegetable stock in and stir. Bring to a boil over medium-high heat, then turn down the heat to a gentle simmer, cover and cook for 10-15 minutes without lifting the lid or stirring.

Remove the lid and fluff the rice with a fork. Adjust seasoning as preferred and serve with a crispy fried egg and chopped parsley.