Mushroom Maqluba Recipe

This Mushroom Maqluba Recipe may be just what you need next time you’re looking to try something new.

This recipe serves 6 – 8.

Mushroom Maqluba Ingredients

• 500 g jasmine rice
• 1 litre chicken stock or vegetable stock
• 250 g button mushrooms, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 6 cardamom pods
• 5 bay leaves
• 1 tsp turmeric powder
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 800g medium sized portabello / brown mushrooms
• Pomegranate rubies, to serve
• Lightly toasted almond flakes, to serve
• Fresh mint leaves, to serve
• Double cream yoghurt, to serve
• Olive oil, for cooking
• Salt and pepper, to taste

Note: A 26cm Dutch oven ± 10 cm deep is the perfect size for this recipe.

How To Make Mushroom Maqluba – Method

1. Rinse rice well and then soak for 30 minutes.
2. Preheat oven to 200˚C.
3. Place portabellos on a large baking tray.
4. Drizzle with a little olive oil and season with salt and pepper.
5. Roast for ± 10 minutes, depending on their size, until tender.
6. Remove and place on a chopping board, gills side down, to drain.
7. Heat a drizzle of olive oil in a 26cm Dutch oven.
8. Add the button mushrooms and cook until golden brown.
9. Add the onion and cook until soft.
10. Add the garlic and all the spices and cook until fragrant.
11. Scrape the mixture out of the pot and add to a bowl.
12. Drain the rice and add to the bowl, and mix well along with 1 tsp of salt.
13. Off the heat, arrange the portabellos, gills down, in the pot in a well fitting pattern.
14. Spoon the spiced mushroom and rice mixture over the portabellos.
15. Gently pour the stock into the pot.
16. Set a heatproof plate over the rice to keep it down. The plate should be slightly smaller than the width of the pot (a springform tin’s base works very well for this).
17. Cover the pot with the lid and cook on low heat for 30 minutes.
18. Remove lid and check if the rice is tender.

To serve:

1. Place a large, flat, serving dish on top of the pot.
2. Using oven gloves, flip the pot onto the dish in one quick motion.
3. If the rice cake does not release immediately, let the pot rest upside down for a few minutes.
4. Remove the pot to reveal the beautiful mushroom topped rice cake.
5. Scatter the top with pomegranate rubies, toasted almonds, and mint leaves.
6. Serve with yoghurt on the side and enjoy!

Mushroom Maqluba Recipe Notes

This Mushroom Maqluba Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

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