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Mushroom and herb pan

updated

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Ingredients for 4 servings:

  • 1 kg mushrooms
  • 50 ml broth
  • 1 pack of herb cream cheese
  • Parsley, fresh or dried
  • Dill, fresh or dried
  • Chives, fresh or dried
  • salt and pepper
  • Paprika powder
  • 2 bags of rice
  • Butter or oil for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with rice

Cook the rice according to the package instructions. Wash, trim, and slice the mushrooms. Heat the butter in a pan and briefly fry the mushrooms. Pour in the broth and simmer for about 10 minutes. Stir in the herbs. Add the cream cheese and heat gently over medium heat to allow the mushroom sauce to become creamy. Season to taste with salt, pepper, and paprika. Transfer the rice to a plate and serve with the mushroom sauce. The mushroom and herb sauce also tastes great as a cream sauce over schnitzel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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