Bakony-style mushroom layered rice | Leftover-saving delicacy

Preheat the oven to 180 °C. Finely dice the onion, crush the garlic, and clean and slice the cremini mushrooms.

Heat 2 tablespoons of sunflower oil in a pan, sauté the onion until translucent, then add the garlic and sliced cremini mushrooms. Sauté over high heat until the mushrooms release their liquid and it evaporates.

Remove the pan from the heat, sprinkle with sweet paprika, salt, and ground black pepper, stir well, then add about 50 ml of water and simmer for 2–3 minutes until it becomes a juicy ragout.