Curry Rice with Oyster Mushrooms and Melted Camembert
Peel onions and garlic. Chop the onions. Melt the butter and cook the half of the onions until softened. Add rice and curry and sauté briefly. Pour in the broth and bring to a boil. Reduce the heat, cover and simmer about 15 minutes. Clean oyster mushrooms, cut larger mushrooms in half. Heat oil in a pan. Add the mushrooms and the remaining onions and cook over high heat. Press the garlic and add to the pan. Season with salt and pepper. Cut camembert into pieces and place it on the mushrooms. Cover and let the cheese melt. Rinse parsley, shake dry and chop finely. Serve the mushrooms over the rice. Garnish with parsley.