Creamy Mushroom Pan with Rice from Day Before
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g mushrooms, brown, eihths
- 2 large onions, finely diced
- 2 cloves garlic, very finely diced or pressed
- 1 spring onion (s), finely chopped
- 1 teaspoon tomato paste
- 0.5 teaspoon ½ paprika powder, hot pink
- 1 pinch mustard, spicy and sweet
- 100 g sour cream or sour cream
- 50 g blue cheese, softer, cut into pieces
- 100 ml vegetable stock
- 0.5 ½ bunch chives, cut into fine rolls
- salt
- pepper
- Fat, for the pan
- 300 g rice, cooked, from the previous day
Print Recipe
Pin Recipe Instructions
- Fry the mushrooms in a large non-stick pan with fat over medium heat, turning frequently for about 4-5 minutes.
- Add onions, spring onions and garlic and fry for another 2 minutes. Put the tomato paste in the pan and sauté briefly.
- Scatter paprika powder. Add the stock and stir well. Add the sour cream, blue cheese and the point of a knife mustard and stir in gently. Season to taste with salt and pepper.
- Put the chives in the sauce, put the lid on and let it steep for a moment.
- Serve the mushroom pan hot with the previously heated rice from the day before.
- Everything that is pan-fried goes well with it, as well as chicken drumsticks or drumsticks.
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