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Mushroom Bake

15 Sep
I spent today having a spring clean (in the autumn, as I hate to conform), so have spent the day battling with dust mites, my foulest foe. In short, & without getting too gory, I’ve  been sneezing most of today, so energy has been low,  I decided to veer from the weekly menu for a night and have a hearty mushroom bake.

Another music-less day, though I did listen to a couple of talks by the wonderful Stephen Fry as I cooked.

Mushroom bake & Rice

Mushroom Bake, served with rice

Mushroom Bake

Serves 2

  • 50ml Groundnut Oil (or Olive Oil)
  • 50ml Light Soy Sauce
  • 25ml Water
  • 3 cloves garlic, minced
  • 2 Tablespoons Balsamic Vinegar
  • 1 & 1/2 tablespoon Oregano
  • 1 tablespoon Rosemary
  • 1 medium Onion, halved and sliced
  • 350g Open cup Mushrooms (with stalks removed)


  1. Preheat oven to 350ºF (Gas Mark 4)
  2. Mix Oil, Water, Soy Sauce, Garlic, Vinegar, Oregano & Rosemary and blend together.
  3. Slice mushrooms in half and place into a large oven-proof dish, add onion on top.
  4. Pour sauce onto mushrooms.
  5. Bake in the oven for 2o minutes.
  6. Serve with rice