People often joke about mushrooms for dessert. Here's a casual, light mushroom dessert that actually works. It takes advantage of the almondy sweetness of Agaricus augustus.
Cook the rice with the water and cardamon in a covered pot for 20 minutes. While the rice is cooking, chop the almonds and set them aside. Chop the mushroom into small pieces. In a non-stick frying pan, Sauté the mushrooms until their liquid is about half-reduced. Add the butter, then add the brown sugar once the butter has melted. Cook until the brown sugar has started to caramelize (about 5 minutes) being careful not to burn the butter. Mix the mushrooms, almonds, raisins and honey into the rice. If desired, also stir in a bit of brandy or port to add additional complexity. Serve hot.