- 4 C. cooked rice mixed with 2 Tbsp. butter
- 2 C. sliced mushrooms
- 1/4 of a medium onion, diced
- 3 Tbsp. butter
- 1 Tbsp. chicken consommé
- 1 Tbsp. fresh parsley, chopped
- 1 sprig of fresh oregano or 1/2 tsp. dried
- 3 Tbsp. soy sauce
- 1/2 tsp. mustard
- 3 Tbsp. brandy
- 4 Tbsp. sour cream
- Salt to taste
- 12 parsley leaves
- 1 canned pimento cut in 6 slices or heart shapes
Sauté the onion in the butter until translucent, add the mushrooms and the consommé and continue cooking for a few minutes, until the mushrooms wilt. Add the parsley, oregano, soy sauce, and mustard and stir to combine. Add the brandy, cream and salt.
Butter 6 individual ramekins and cover the bottom and sides with some of the rice. Fill with the mushrooms and then cover with the remaining rice.
These can be prepared up to this point and then refrigerated.
When you are ready to serve them, pop them into a 350°F oven for 20 minutes or until heated through. Unmold onto serving plates and garnish with the parsley and pimento.