John Myers
Ingredients for 4 servings:
- 250g basmati
- 800 g mixed mushrooms, e.g. king oyster mushrooms, mushrooms, shiitake, porcini mushrooms, chanterelles
- ½ liter vegetable broth
- 1 bunch of parsley
- n. B. Salt
- n. B. Pfeffer
- 2 tbsp flour
- 2 tbsp butter
- 50 ml cream
- 2 onions
- 2 garlic cloves
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
easy and quick to prepare and so delicious
Cook the rice according to the package instructions. Meanwhile, clean and thinly slice the mushrooms, and finely chop the onions, parsley, and garlic. Heat the butter in a pan and sauté the onions and garlic until translucent. Add the mushrooms and sauté briefly. Sprinkle with the flour and deglaze with the stock. Stir well to prevent lumps from forming. Let the ragout simmer for about 20 to 30 minutes, adding more liquid if needed, then stir in the cream. Season with salt and pepper and sprinkle with fresh parsley. Arrange the rice on a plate, spoon the mushroom ragout over it, and serve.
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