Mushroom strawgan with multi-grain rice

Name: mushroom strawgan with multi-grain rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 275 g multigrain rice; 400 g fresh sliced string beans; 400 g Chestnut mushroom; 25 g unsalted butter or margarine; 1 el tomato paste; 1 el wheat flour; 250 ml fresh cream; 2 el capers

So on the table! Stroganoff of chestnut mushrooms with multigrain rice and string beans.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Bring a pot of water to the boil. When the water boils, add the rice and possibly salt and bring back to the boil.
Let cook for 8 minutes on low heat. Turn off the heat, drain and leave covered until use.
In the meantime, bring another pot of water to the boil, add the haricot beans and boil for 5 minutes until al dente. Drain.
In the meantime, clean the mushrooms with kitchen paper and halve them.
Heat the butter in a frying pan and fry the mushrooms over medium heat in 3 min. Golden brown.
Add the tomato puree and cook for 1 min. Turn down the heat and also bake the flour for 1 min.
Pour the whipped cream into it while stirring and simmer for 5 minutes on low heat. Season with pepper and salt.
Drain the capers and sprinkle the mushroom straw with it. Serve with the rice and the string beans.