Creamy mushroom pan with day-old rice

Ingredients for 2 servings:

• 300 g mushrooms, brown, quartered
• 2 large onions, finely diced
• 2 cloves garlic, very finely diced or squeezed
• 1 spring onion(s), finely chopped
• 1 tsp tomato paste
• ½ tsp paprika powder, hot
• 1 pinch of mustard, spicy-sweet
• 100 g sour cream
• 50 g blue cheese, soft, cut into pieces
• 100 ml vegetable stock
• ½ bunch chives, cut into fine rolls
• Salt
• pepper
• Fat, for the pan
• 300 g rice, cooked, from the previous day

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely refined with blue cheese and mustard

Sauté the mushrooms in a large non-stick pan with fat over medium heat, stirring frequently, for about 4-5 minutes. Add the onions, spring onions, and garlic and cook for another 2 minutes. Add the tomato paste to the pan and sauté briefly. Sprinkle with paprika. Add the stock and stir well. Add the sour cream, blue cheese, and a pinch of mustard and stir gently. Season with salt and pepper. Add the chives to the sauce, cover, and let it simmer briefly. Serve the mushroom pan hot with the previously heated rice from the day before. Anything pan-fried goes well with this, as do chicken thighs or drumsticks.