Clean the mushrooms. Quarter the mushrooms and halve the oyster mushrooms. Wash tomatoes and spinach. Remove the tomatoes from the stalk and cut in half. Peel and finely chop the garlic.
Heat a large deep pan with oil and fry the mushrooms and garlic vigorously in it. Then add tomatoes and spinach and let fry everything briefly. Then deglaze with the soy cream and the broth and simmer over low heat for about 5 minutes.
Season everything with paprika powder, salt and pepper. Prepare and serve rice according to package instructions. Serve with the mushroom ragout.
Tip 4: The dish can be garnished with fresh cress.
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