Baked Pattypan Squash Slices and Porcino Mushroom Rice

Once again I started with not much of a plan, but a couple of ingredients I wanted to use up: the other half of the pattypan squash and some porcino mushrooms.



  • 70g long grain rice
  • 220ml water
  • a little soy sauce, salt


  • 1 tablespoon oil
  • 1 tablespoon flour
  • 250ml water
  • 1/2 soup cube
  • 10g dried porcino mushrooms
  • salt, pepper


  • 1/2 pattypan squash
  • 3-4 tablespoons oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt, pepper



  • throw all rice ingredients in rice cooker and turn it on


  • heat water and add 1/2 soup cube


  • wash pattypan squash thoroughly and cut to thin slices
  • mix other squash ingredients for the marinade
  • preheat oven to 180°C/350°F



  • put dried porcino mushrooms in soup and let soak
  • heat oil in large pan
  • add flour, stir, wait until it gets a little color
  • meanwhile, blender soup with mushrooms
  • pour mushroom soup into pan, stir
  • let simmer for a couple of minutes


  • brush both sides of slices with spicy marinade
  • put onto baking tray and bake for about 10 minutes

Meanwhile, the rice should be done.

  • put rice into sauce pan, stir
  • add salt, pepper
  • stir and let simmer until the squash is done

I don’t like mushrooms, so I didn’t eat much of it beyond tasting, but I ‘ve been told it was excellent.

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