Mushroom Rice

For the mushroom rice, cut the mushrooms into small pieces. Melt butter in a pan, stir in rice and sauté briefly until translucent. Add the mushrooms.

Deglaze with white wine and keep adding enough hot stock to just cover the rice. Stir repeatedly, so that the rice releases the starch and thus receives its actual binding.

Continue cooking (14-17 minutes) until the rice still has a crunchy bite. Season with salt and pepper and thicken to taste with cream. Finish with cold butter.

Preparation Tip:

Sprinkle the mushroom rice with freshly chopped herbs, fried parsley or roasted bacon cubes.Use: as a side dish and - in larger quantities - as a main course, e.g. with fried fish fillets.

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