Community recipe
Bhutanese-Inspired Chili-Cheese Braised Oyster Mushrooms with Fragrant Rice
A cozy, original interpretation of Bhutan’s chili-and-cheese comfort profile: meaty oyster mushrooms are seared, then gently braised in a silky, lightly spiced cheese broth and served over fragrant basmati rice. The covered braise keeps the mushrooms tender while preserving their savory edges.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 240 g basmati rice
- 480 ml waters
- 0.5 tsp salt
- 30 g butters
- 450 g oyster mushrooms, trimmed and torn into large pieces
- 150 g yellow onions, finely chopped
- 12 g garlics, minced
- 15 g fresh gingers, finely grated
- 30 g green chilies, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 360 ml vegetable stock
- 240 ml whole milk
- 120 g sharp cheddar cheese, finely grated
- 15 g fresh cilantros, roughly chopped
- 1 lime, cut into wedges
Make it
Instructions
- 01
Cook the rice
Rinse 240 g basmati rice until the water runs mostly clear. Combine it in a saucepan with 480 ml water and 0.5 tsp salt, bring to a boil, then cover and cook over low heat for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes before fluffing.
- 02
Sear the mushrooms
Heat a wide, deep skillet over medium-high heat. Add 30 g butter and let it melt. Arrange 450 g oyster mushrooms in a single layer and cook until browned at the edges, about 4 minutes per side. Transfer them to a plate; they will finish cooking in the broth.
- 03
Build the chili-cheese broth
Reduce the heat to medium. Add 150 g yellow onion and cook until softened, about 4 minutes. Stir in 12 g garlic, 15 g fresh ginger, and 30 g green chili and cook for 1 minute. Add 1 tsp ground cumin and 1 tsp ground turmeric, stirring until fragrant. Pour in 360 ml vegetable stock and 240 ml whole milk, then return the mushrooms and any collected juices to the skillet. Bring just to a gentle simmer, cover, and braise for 8 minutes. Uncover, sprinkle in 120 g sharp cheddar cheese, and stir gently until melted and the broth is creamy. Avoid boiling after adding the milk and cheese.
- 04
Finish and serve
Turn off the heat and fold in 15 g fresh cilantro. Finish with 1 lime, cut into wedges, squeezing some juice into the skillet and serving the remaining wedges at the table. Spoon the braised mushrooms and cheese broth over the warm rice and serve immediately.
