One-tray spiced mushroom pilaf

• porcini mushrooms↗30g g
• dried shiitake mushrooms↗30g g
• soy sauce↗1 tbsp tbsp
• mushroom powder↗1 tsp tsp

  or vegetarian stock powder

• mixed mushrooms1kg g

  roughly torn into bitesized pieces (we used chestnut, king oyster and shiitake)

• onion↗1

  roughly chopped

• garlic cloves↗5

  peeled, left whole

• cumin seeds↗2 tsp tsp
• ground coriander↗2 tsp tsp
• chilli flakes↗1 tsp tsp
• olive oil↗5 tbsp tbsp
• basmati rice↗350g g

  well washed

• chopped coriander, sliced spring onions and crispy chilli oil (optional)

Step-by-step instructions

1. 1

   Put the porcini, shiitake, soy sauce and mushroom powder in a large jug. Fill with 650ml boiling water and leave to infuse for 20 mins. Heat the oven to 240C/220C fan/gas 9.

2. 2

   Meanwhile, put the mixed mushrooms, onion and garlic in a large roasting tray, ours was 22cm wide and 30cm long. Sprinkle with the spices, plenty of salt and pepper, then drizzle over the olive oil. Roast for 40 mins, tossing halfway, until golden and softened.

3. 3

   Stir the rice through the mixture in the tray, then pour over the mushroom stock along with the rehydrated mushrooms. Cover the tray with foil and cook for 25 mins, then leave to stand, still covered, for a further 15 mins.

4. 4

   Sprinkle with the chopped coriander, spring onions and crispy chilli oil, if you like, then serve.