4 garlic cloves, roughly chopped
500g mixed wild mushrooms, thickly sliced
2 x 250g packs cooked long grain rice (look for Tilda, Veetee Dine in, Uncle Ben’s or a supermarket own brand)
3-4 tbsp soft cream cheese or goat’s cheese
Bunch each of fresh chives and flatleaf parsley leaves, roughly chopped
01.Heat the butter in a frying pan over the fire or a medium heat. When melted, sizzle the garlic for 1-2 minutes, then add the mushrooms and season. Cook for 3-4 minutes, until the mushrooms begin to wilt.