Cheesy Mushroom Pilaf

Cheesy Mushroom Pilaf

Current Facts About Button Mushrooms 
The White Button mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris, and Cultivated mushroom. It is the most common mushroom that also happens to be the same species as Crimini mushrooms, baby Portobella, baby bella, mini bella, Button mushrooms, Brown mushrooms and the Portabella mushroom.
Nutritional Value
Mushrooms are 90% water and virtually calorie free. They are also rich in potassium, selenium, protein, and cancer preventing antioxidants.
Applications
Button mushrooms may be eated fresh or cooked. Their small size makes them ideal for skewers, serving whole in soups and stews or salads. They take on the flavor of other ingredients well; pair with strong cheeses, herbs, meats, wines or cream-based sauces.

To store, refrigerate in paper towel or in a paper bag. Do not store mushrooms in plastic.
Geography/History
The first documented cultivation of Agricus bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. Production of white button mushrooms in the United States began at the turn of the 20th century in Pennsylvania where mushrooms were grown in abandoned coal mines. Modern commercial production of White Button mushrooms is an intricate process that starts with careful preparation of nutritionally rich compost material, seeding the compost with mushroom spores, careful monitoring the temperature and humidity of the grow houses and harvesting the mushrooms by hand. In the right growing conditions, mushrooms can double in size in just one day.

Cheesy Mushroom Pilaf

Ingredients
2 cups par boiled basmati rice
5-6 button mushrooms sliced
2 Spring onions chopped with whites separately chopped
4-5 garlic cloves chopped
3 tbsp thick cream
2-3 tbsp Parmesan cheese
2 tsp oregano
Pinch of nutmeg
1 tsp crushed black pepper
2 tbsp butter

Method
Heat butter in a skillet and cook garlic till it’s fragrant.

Add whites of Spring onions & sauté for a minute. Add greens & mushrooms. Add oregano, nutmeg, crushed black pepper & salt. Cook till mushrooms turn soft & brown.

Add cream and cook on a high flame for a minute. Add cheese & rice. Give a quick stir & turn off the flame.

Garnish with caramelised onions & Spring onions.