Spicy mushroom and garlic pan with rice

Ingredients for 2 servings:

• 250 g mushrooms
• 3 garlic cloves
• 1 pepper, red
• 100 ml water
• 1 tbsp, leveled stock powder
• 25 ml cooking cream, 7% fat
• 2 tbsp oil
• 125 g rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Add the rice as usual. Clean the mushrooms. Remove any dry ends from the stems, if necessary, and then cut the mushrooms into thin, approximately 3 cm long slices. Cut open and deseed the peppers. Finely chop or chop the peppers and garlic and fry briefly in the pan. Add the mushrooms and stir thoroughly. Fry everything together for approximately 10-15 minutes. In the meantime, heat the water with the stock powder. Then add the stock to the mushrooms and bring back to a boil. Add the cream and cook until a creamy sauce forms. Serve with the rice.