John Myers
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Mushroom Creamed Slices on Herb Rice
The perfect mushroom creamed slices on herb rice recipe with a picture and simple step-by-step instructions.
shredded
- 400 g Pork schnitzel freshly cut into strips.
- 1 tbsp Food starch
- 1 piece Finely diced vegetable onion
- 4 piece Garlic finely chopped
- 1 piece Chilli red fresh without seeds, finely chopped
- 1 some Beef broth own production
- 150 g Cream
- 2 tbsp Herbal cream cheese
- 1 pinch Sugar
- 1 pinch Sea salt from the mill
- 1 pinch White milled pepper
- 350 g Freshly sliced mushrooms
- 1 some Rapeseed oil
Herb rice
- 250 g Long grain / wild rice
- 1 tsp Freshly squeezed lemon juice
- 1 tsp White balsamic vinegar
- 4 tbsp Freshly chopped seasonal herbs
- 1 pinch Black pepper from the mill
- 1 pinch Herbal salt see my KB
- 1 some Homemade chili butter
shredded
- Dust the sliced with a little starch. Let the rapeseed oil become medium hot.
- Now fry the meat all over while stirring and seasoning. Add the onion and fry briefly.
- Now add the mushrooms, chilli and garlic and stir-fry.
- Then add a little (as everyone likes) of the beef broth and let it boil once.
- Stir in the cream cheese. Then add the cream and season everything with the spices to taste.
Herb rice
- Cook the rice until al dente and allow to drain. Gently heat the butter.
- Now lightly fry the rice in the butter for a few minutes. Stir in the herbs and season to taste with the other ingredients.
- Arrange the mushroom creamed slices on a bed of rice. It’s just a simple everyday dish. But it tasted delicious. We had a pepper salad with it. But of course everyone can do that as they like.
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