How to make
Heat the oil over moderate heat and fry the garlic cloves, cut into thin slices. It is enough for them to release their flavor.
Clean the mushrooms well, cut them and add them to the garlic and it is best that the pan has a wide surface, so that they are in a thinner layer and they are sauteed and not stewed.
After they soften, pour the rice. If you use Bomba round grain variety, there is no need to pre-wash it for a long time or soak it in water.
After the rice is also fried, season with salt and rosemary and pour the liquid in proportions according to the variety you are using.
Boil, until the broth is absorbed, by trying not stir, unless necessary. The heat shouldn't be too high, so that the bottom doesn't burn.
Finally, add the butter and once it has melted, crack the eggs inside and mix well.
Finally, add the fresh chopped parsley and if desired, a spoonful or two of lemon juice and black pepper.
Serve the mushrooms with rice with a side of tomato drizzled with quality olive oil and Maldon salt.
Enjoy my pan-fried rice with mushrooms and eggs!
