Summary

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

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Instructions

1. Cook rice in vegetable stock.
2. 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.
3. Arrange on plates and serve with the rice.
4. This fits e.g., breaded schnitzel, fish fingers or just a green salad.
5. Tip: I often add sliced zucchini when frying.