Monday, May 14, 2012

Creamy Mushrooms with Rice {Gourmet Garden Blog Off/Cook Off}

This is such an easy weeknight dinner and a great vegetarian option if you are a usually meat-eating family. Mushrooms are meaty and filling and when combined with cream, herbs and Parmesan, they are simply divine!

Creamy Mushrooms with Rice
Serves 4

2 tbs rice bran oil
500g mushrooms, sliced
1/2 brown onion, finely sliced
3 ts Gourmet Garden Chunky Garlic Paste
2 ts Gourmet Garden Thyme Paste
2 ts Dijon mustard
150ml cream
30g Parmesan
Salt and pepper to taste
Handful fresh parsley
1/2 cup rice per person, cooked in your usual way

Heat the oil in a large saute pan over medium high heat. Cook the onions until they start to soften then add the mushrooms. Toss the mushrooms in the onions and oil and cook, stirring occasionally until the mushrooms collapse and all the liquid has evaporated.

Add the garlic and thyme and cook for 2 minutes more. Add the cream, mustard, salt and pepper. Reduce the heat to low and simmer and about 5 minutes. Add the salt and pepper, cheese and half the parsley and stir through. Serve on top of fluffy cooked rice and sprinkle with extra parsley. Enjoy.

1 comment:

  1. This looks so tasty and healthy. Yummo

    I'm in the competition too and found you over at the Garden Gourmet Website. Best of luck with this....I am finding it so much fun meeting everyone who is entered.


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