Fried mushrooms with rice

Ingredients for 2 servings:

• 300 g mushrooms (oyster mushrooms, chanterelles, etc.)
• 200 g basmati rice
• 2 tbsp olive oil
• 1 shot of vermouth (Noilly Prat)
• 1 tsp parsley
• Herb salt and pepper, long
• Pine nuts, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Heat a little oil in a small saucepan, preferably with a glass lid. Briefly fry the rice with a little salt and then deglaze with twice the amount of water. Close the lid and as soon as the water boils, let the rice simmer gently on low heat. Turn off the rice burner when the water has evaporated. With basmati rice, this takes about 12 minutes. If you don’t have a timer handy, you can tell by the indentations in the rice. The rice can then marinate. This will improve it rather than worse. In the meantime, slice the cleaned mushrooms and fry them in a pan with a little olive oil. Season with pepper. As soon as the mushrooms have a nice color, deglaze with Noilly Prat and season with herb salt and pepper. Arrange the mushrooms on top of the rice and sprinkle with parsley and pine nuts. You can also find the recipe here: http://www.nadja-mittenimleben.de/2021/10/gebbratene-pilze-mit-reis.html