Cream Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g mushrooms
- 1 large onion (s)
- some oil
- 2 cups cream
- Seasoned Salt
- 200 g rice (lon rain or brown rice)
- Parsley, dried
- vegetable broth
- possibly sauce thickener, lighter
Print Recipe
Pin Recipe Instructions
- Cook rice in vegetable stock.
- Clean the mushrooms and cut them in slices. Peel the onion and cut into rings. Sauté both in a little heated oil until the liquid of the mushrooms evaporates and the onions are a little soft. Deglaze with cream and season with salt and pepper. Stir in a little parsley and bring everything to the boil. If desired, thicken the sauce with a light sauce thickener.
- Arrange on plates and serve with the rice.
- This fits e.g., breaded schnitzel, fish fingers or just a green salad.
- Tip: I often add sliced zucchini when frying.
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