Mushrooms with Rice and Cheese, Baked in the Oven
Everything that matters here happens before the dish goes into the oven: the mushrooms need a full twenty minutes in the pan, until they darken and stop hissing out steam. Button mushrooms are mostly water, and 400 g (about 14 oz) of them will flood the rice layer if they go in half-cooked. Add the garlic near the end of the frying so it doesn’t scorch and turn bitter.
After that it’s just assembly: a layer of boiled rice, the mushrooms and onion, grated cheese, then a spoonful of smetana — the thick, full-fat cultured sour cream sold across Eastern Europe, for which regular full-fat sour cream or crème fraîche substitutes exactly. Forty minutes in a moderate oven give the rice time to drink up the mushroom juices while the cheese lid holds the moisture in, so the bottom layer isn’t the dull one. Use parboiled or long-grain rice; short-grain goes gluey and packs the whole thing into a brick. The mushroom bouillon cube is only an umami boost, and a teaspoon of soy sauce does the same job.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Rinse the mushrooms, cut into cubes, and saute in oil, adding the garlic and half a mushroom bouillon cube.
Fry for about 20 minutes.
Boil the rice until done, adding seasoning or the cube instead of salt.
Grease a dish, lay down a layer of rice, then the mushrooms with onion and grated cheese.
Pour over sour cream or mayonnaise and dust lightly with seasoning.
Bake for about 40 minutes until a golden crust forms.
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