Creamy oyster mushroom ragout with mustard and spinach
- 1 kg of oyster mushrooms
- 1 onion
- 1-2 teaspoons oil
- 1-2 tablespoons of mustard to taste
- 200 ml cream
- 100 ml of water
- 150 g green peas
- 1-2 handfuls of baby spinach
- 150 g of rice
- red paprika powder, salt and pepper
Fry the onion for 2-3 minutes, then add the mushroom slices. Pour over the cream, add 100-150 ml of water, then mix in the mustard as well. Season with salt and simmer under cover for 30 minutes.
Then add the peas and cook for another 5 minutes. Finally, add the spinach, but do not overcook.
Serve the mushroom ragout with cooked rice.