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Mushroom strawgan with multi-grain rice
 
 
4 ServingsPTM15 min

Mushroom strawgan with multi-grain rice


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

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Directions

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


Nutrition

565Calories
Sodium7% DV175mg
Fat45% DV29g
Protein24% DV12g
Carbs20% DV60g
Fiber28% DV7g

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