Ingredients (serves 4):

• Oyster mushrooms – 250g, chopped

• Onion – 1 medium, finely chopped

• Garlic – 4 cloves, minced

• Carrot – 1 medium, diced

• Capsicum – 1, diced

• Spinach – 1 cup, chopped

• Cooked rice OR boiled pasta – 2 cups

• Butter – 2 tbsp (use olive oil / vegan butter for vegan)

• All-purpose flour – 2 tbsp (for thickening)

• Milk – 1½ cups (use almond / soy milk for vegan)

• Cheese – ½ cup, grated (skip or use vegan cheese for vegan)

• Bread crumbs – ½ cup (use plant-based crumbs for vegan)

• Salt & pepper – to taste

• Mixed herbs (thyme/oregano/parsley) – 1 tsp

Options:

• Veg → As is.

• Non-Veg → Add 150g shredded cooked chicken, sausage, or boiled egg pieces along with mushrooms.

• Vegan → Use olive oil/vegan butter, almond/soy milk, and vegan cheese.

Method:

1. Prepare the filling

   • Heat butter/oil in a pan.

   • Add onion and garlic, sauté till golden.

   • Add carrots, capsicum, and oyster mushrooms (and chicken/egg if using non-veg).

   • Cook till veggies soften and moisture reduces.

   • Stir in spinach and herbs.

2. Make the sauce

   • In the same pan, add flour and stir for 1 min.

   • Slowly whisk in milk, stirring to avoid lumps.

   • Cook until it thickens into a creamy sauce.

   • Season with salt & pepper.

3. Assemble casserole

   • Preheat oven to 180°C (350°F).

   • In a greased baking dish, layer cooked rice/pasta, then pour mushroom mixture on top.

   • Sprinkle cheese and bread crumbs evenly.

4. Bake

   • Bake for 20–25 mins until golden on top.

5. Serve hot

   • With garlic bread or a fresh salad.

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