Rice with Mushrooms in Oyster Sauce

I bought a package of Champignon de Paris in France last Saturday. They needed to be eaten. The French name sounds so much nicer then a package of button mushrooms.

I wanted a vegetarian lunch and mushrooms have enough umami to make it tasty. This is a 15 min meal to eat while working from home. Do not count the time of your rice cooker or use cold leftover rice. 

The mushrooms were nearly a week old. Storing the in the veggie drawer of my fridge helped with the shelve life. Or they had great quality.

Recipe for 1:

250 g mushrooms, 2 spring onions, 1 garlic clove, 1 tbsp olive oil, 3 tbsp butter, 2 tbsp oyster sauce, 1 tbsp soy sauce, 50 ml Noillly Prat, 3 tbsp parsley, pepper, dried thyme

1 cup rice cooked in veg stock.

Start with the mushrooms in a hot pan with oil and butter. Let them cook a while, then add onions and garlic. Season and add Noilly Prat. Now put in oyster sauce and soy sauce and finish with 2 tbsp of butter and parsley.

You can either serve it over rice or heat up cold rice in the sauce.