Published in Recipes
Mushroom Ragu with Rice
My girlfriend likes this, we made it from a family recipe but made it vegatarian by changing a few ingredients.
By Daniel
● Time to make: 25 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Mushroom Ragu with Rice
- Cut the onions in small dices, slice the garlic in thin slices
- Cut the mushrooms so all the pieces are about the same size, this will help cook it evenly
- Heat up a sauce pan and add 1 tablespoon of olive oil
- Add the half of the cut onions, garlic and stir until it starts getting some color
- Add the vegetable cube or broth, stir until some extra color starts showing
- Deglaze the brownish mixture with the white wine, stir the bottom of the pan to unleash the brown flavour bomb
- Add the bayleave + thyme branch, reduce the heat to very low
- Add 1 tablespoon of mustard to the mix, add 400ml of water
- Start cooking the rice, follow instructions on the package
- Fire up an aditional frying pan, add some olive oil, add the rest of the onions + all the mushrooms
- Cook the mushrooms on a high fire, add some salt / pepper, stir constantly
- After 5-7 minutes the mushrooms should be about ready
- Remove bayleave / thyme from saucepan
- Add the mushrooms to the saucepan, let it cook for another 5 minutes until the rice is ready
- Serve the rice with a topping of the mushroom ragu, garnish with fresh parsley
Pro version
- Fire up a saucepan and a frying pan
- Slice garlic/onion, split up in two, add olive oil
- Fire up some water for the rice, slice mushrooms into even bits and add to frying pan, cook for 7 minutes
- Add vegetable broth cube to sauce pan, karamelize, deglaze with wine, add some water after, add parsley, bayleave, thyme
- Cook rice
- Add cooked mushrooms to sauce, add 1 tablespoon (or a bit more) of mustard
- Taste, adjust with salt / pepper / worchestershire
Tips / Plating:
- Be carefull when adding the vegetable cube to the frying pan, it will burn within a minute, keep stirring until deglazing
- Choose a nice variation of mushrooms, end with some parsley to add color
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