In the process of thumbing through the cook book for the first time, I pretty much found myself checking out any recipe with “mushroom” in the title. I’m not sure why, but I seem to be on a shroom kick. Mushrooms and onions are basically my jam. So the first recipe I picked out was this mushroom rice bake, which I was hesitant to prepare because it makes eight servings, and I only expected three people to eat it.
I didn’t manage to get any process pics for this one. It involved beating an egg and some cream cheese together, then adding in a can of evaporated milk, then some separately-cooked onions and mushrooms, and three cups of cooked rice. I was glad that I asked my mom to assist by making the rice on this one, as she astutely recognized that “3 cups of cooked rice” does not require cooking “3 cups of rice,” as I would have done. We cooked about a cup and a half of rice, and we had too much rice.