Parasol mushroom rice
Discover a culinary delight featuring parasol mushrooms and rice—a dish that brings together the earthy flavors of the wild with the comforting familiarity of rice.
https://www.youtube.com/watch?v=Lb0-_0ro6dY&t=9s
Making Parasol Mushroom rice
The parasol mushroom, scientifically known as Macrolepiota procera, is a fascinating fungus that typically grows in late summer to autumn months across temperate regions worldwide. It favors habitats such as grasslands, meadows, and woodland edges, often appearing in open spaces with rich soil. Recognized by its tall, slender stem and large, umbrella-like cap, the parasol mushroom is sought after by foragers and culinary enthusiasts for its mild flavor and versatile culinary uses
Serves:
6-8 people
Time to Prepare:
15 min
Time to cook or cure:
30 min
Skill
Cooking
Serves:
8 people
Time to Prepare:
15 min
Time to cook or cure:
30 min
Skills:
Cooking
Ingredients & Tools
Ingredients
- 150 gr dried mushroom
- 2 fresh onions, the white part
- butter and olive oil
- rosemary
- savoury
- 1 tsp cracked black pepper
- 300 gr of round short grain rice
- 600 mgr water
- 10 gram salt
- 5 chard stalks
- chives to decorate
Tools
- deep sautéing skillet
- lid for the pan or cartouche
- cutting board
- chef’s knife
- measuring cup 1L
- wooden spoon for stirring
Useful guidelines
Feeding your Starter
Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.
Directions
Simply follow these steps in order to make this parasol mushroom and chard rice dish
Sauté Onions and Mushrooms:
Heat a tablespoon of butter and a 5 tablespoon of olive oil in the skillet over medium heat.
Add the chopped onions and sauté until they become translucent and fragrant, about 3-4 minutes.
Add the chopped dried mushrooms to the skillet along with a pinch of salt and cracked black pepper. Sauté for another 5-6 minutes
Prepare Rice:
In a separate pot, rinse the rice under cold water until the water runs clear. Drain well.
In the same skillet used for sautéing mushrooms and onions, add another tablespoon of butter and olive oil.
Add the drained rice to the skillet and toast it lightly for 2-3 minutes, stirring occasionally.
Cooking Rice:
Pour the water into the skillet with the rice.
Season with salt, 2 sprigs of rosemary, and 2 sprigs of savory. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let the rice simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
Add Chard and Finish:
Once the rice is cooked, remove the skillet from the heat.
On a high heat, in another skillet, sauté the chopped chard stalks.
Sprinkle the chard and some fresh chives on top of the rice before serving.
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