One-tray spiced mushroom pilaf

Looking for a dish that offers hands-off cooking? This mixed mushroom pilaf is ideal. For very little effort you’re gifted with lots of umami flavour

30g porcini mushrooms
30g dried shiitake mushrooms
1 tbsp soy sauce
1 tsp mushroom powder or vegetarian stock powder
1kg mixed mushrooms , roughly torn into bitesized pieces (we used chestnut, king oyster and shiitake)
1 onion , roughly chopped
5 garlic cloves , peeled, left whole
2 tsp cumin seeds
2 tsp ground coriander
1 tsp chilli flakes
5 tbsp olive oil
350g basmati rice , well washed
chopped coriander, sliced spring onions and crispy chilli oil (optional)

Put the porcini, shiitake, soy sauce and mushroom powder in a large jug. Fill with 650ml boiling water and leave to infuse for 20 mins. Heat the oven to 240C/220C fan/gas 9.
Meanwhile, put the mixed mushrooms, onion and garlic in a large roasting tray, ours was 22cm wide and 30cm long. Sprinkle with the spices, plenty of salt and pepper, then drizzle over the olive oil. Roast for 40 mins, tossing halfway, until golden and softened.
Stir the rice through the mixture in the tray, then pour over the mushroom stock along with the rehydrated mushrooms. Cover the tray with foil and cook for 25 mins, then leave to stand, still covered, for a further 15 mins.
Sprinkle with the chopped coriander, spring onions and crispy chilli oil, if you like, then serve.