An easily adaptable recipe, switch out the butter and stock cubes and it's vegan!
½lb flat mushrooms
2 medium-sized white onions, chopped
2 tablespoons plain flour
2 pints chicken stock or made with chicken bouillon cube
Salt and pepper
1 tablespoon rice
1 bay leaf
2 tablespoons chives, chopped
Peel the mushrooms and slice them thinly. Melt one ounce of butter in a pan then add the chopped onions and mushrooms to sweat.
Cover the vegetables with greaseproof paper and top with a lid. Cook slowly for five minutes. Remove a few pieces of mushroom for garnish.
Take the pan off the heat and remove the lid and paper. Add the remaining butter. When melted, blend in the flour and chicken stock, season well and stir until boiling. Add the rice and bay leaf. Cover and simmer for 15-20 minutes.
Remove the bay leaf, taste for seasoning then blend.
Serve in a deep bowl and garnish with the sliced mushroom and the chopped chives.