Mushroom and Onion Casserole

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Sweet and warm vegan casserole. Excellent for dinner on a cold winter's evening.

This is a Fairtrade and vegan rework of a Nigel Slater recipe first published in the Observer 21st October 2012.

Ingredients

350 g
onions (or two shallots per person)
4 to 6
fat cloves of garlic
2 per person
large open cap organic field mushrooms
150 g
FAIRTRADE white rice
250 ml
FAIRTRADE dry white wine
750 ml
vegetable stock
10 g
Zaytoun Fair Trade za'atar herb mixture
FAIRTRADE
Sources

Method

Preparation

Skin the onions and either leave whole (shallots), or cut top to tail into quarters or chunks.

Skin the garlic and slice.

Wash the mushrooms.

Cooking

Preheat the oven to gas mark 5 (190 °C; 375 °F).

Using a metal dish that can go on the hob and also in the oven, gently fry the onions and garlic until the onion is browning.

Add the rice, the wine and the stock and heat through almost to boiling.

Add the mushrooms skin side up. Sprinkle on the Za’atar and be generous with salt and pepper.

Bake in the oven for 30 minutes, then turn the mushrooms over.

Bake for a further 20 minutes checking that the dish is still moist, add a little more wine if needed.

Serving

Sprinkle with a little chopped fresh basil if available just before serving.

For an evening meal we served this with jacket potatoes and broccoli.

Notes

This needs a fairly large metal pan if feeding more than two people.

Use fresh herbs if available.