My husband and I are obsessed with mushrooms. From basic cremini to umami shiitake, we don’t have one we don’t like. Mushrooms are also one of the basic ingredients that we always have at home. If you open our fridge, there will always be at least one type of mushroom that’s waiting to be cooked. We love the fragrant umami flavor and texture.
This dish is another collection of random ingredients at home that’s sitting in the fridge. Mushrooms. Spinach. Cream. Cheese. Leftover chicken. Feel free to opt out the chicken! We got three kinds of mushrooms in this dish. Cremini, enoki, and black truffle sauce we got from Italy. Use whichever mushrooms you have already!
Creamy Baked Truffle Mushroom on Rice
A rich and indulgent dish, this creamy baked truffle mushroom rice features three types of mushrooms in a luxurious black truffle and cream sauce, enhanced with chopped spinach, all layered over jasmine rice. Melt some cheese on top for a beautiful finish.
Prep time: 10 minutes
Cook time: <20 minutes
Serves: 2
Ingredients
- 1 cup white rice, cooked
- For the cream sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (or plant-based milk)
- 1/8 bulb yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup gruyere or mozzarella, grated
- salt and black pepper to taste
- 8 cremini mushrooms
- 50g (1/2 bunch) enoki mushrooms
- 1 tbsp black truffle sauce
- 1/2 cup leftover shredded chicken
- 1 cup spinach, chopped
- extra mozzarella for topping
Directions
- Make the roux: In a large pot or saucepan over medium heat, melt butter. Add minced garlic and onion, and flour. Whisk constantly for about 2 minutes until mixture turns golden and smells slightly nutty.
- Cream sauce: Slowly whisk in the milk (or cream), avoiding lumps. Bring to gentle simmer and stir until sauce thickens. Add grated cheese. Stir until melted and combined.
- Add cremini and enoki mushrooms. Cook for 2-3 minutes until mushrooms have shrunk and softened. Then stir in the truffle sauce.
- Finally, add in shredded chicken and spinach. Cook for 1-2 minutes until sauce bubbles again.
- Season cream sauce with salt and pepper.
- Preheat: turn on broiler (top oven heat) to high (500C).
- Assemble: In a small baking dish or two individual oven-safe ramekins, spread cooked rice evenly. Pour truffle cream sauce over rice.
- Sprinkle extra grated cheese generously over top.
- Broil: Place dish under broiler for 3-5 minutes, watching closely until cheese is bubbling and golden brown.
- Serve hot and enjoy!
Taste of Raine 