Creamy oyster mushroom ragout

Creamy oyster mushroom ragout with mustard and spinach

Ingredients:

• 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

Preparation:
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.