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1
Peel and quarter the onion and process with the peeled garlic cloves until everything is finely chopped.
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2
Heat the oil in a large wide pan and cook the onion and garlic mush until softened, but not colored.
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3
Remove the stalks from the shiitake and slice them; quarter the button mushrooms and slice them too.
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4
Slice the cremini mushrooms, and peel and quarter the inky field mushrooms, discarding the stalks first.
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5
Add the butter to the pan and tumble in the mushrooms when it has all but melted.
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6
Try and turn the mushrooms in the pan, although this will be difficult, I know, as even a big pan will be extremely full.
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7
Put a lid on the pan and cook the mushrooms for about 15 minutes.
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8
Stop at this point if youre cooking ahead of time.
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9
Take off the lid (reheat first if youve done the above bit earlier) and add the salt, sherry, paprika, nutmeg and sour cream.
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10
I dont think this needs pepper, but by all means add it if you want to.
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11
Stir this deep, creamy buff-colored and nubbly mixture on the heat for about 5 minutes, add most of the parsley, stir again, then put it on whatever dish youre serving it from and sprinkle over the rest of the parsley.
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12
The Rice
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13
Id use 2 1/2 cups basmati rice here.
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14
Cook according to package instructions.
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15
I have to say I am a firm believer in electric rice cookers (and see page 243 for a full enthusiastic exegesis on the subject) but dont want to get into my salesmans patter here.
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16
Whichever way youre cooking the rice, lightly press on 3 cardamom pods with the side of a knife, just to crush them slightly first, and chuck them into the water along with the rice.
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17
I dont salt my rice, finding the richness and depth of the aromatic and creamy mushrooms flavor enough.
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18
The cardamom provides musky fragrance, which is all this rice beautiful in its plainness needs.
