Mushroom Ragu with Rice

A mustard based mushroom ragu for the fall season, its vegetarian.

My girlfriend likes this, we made it from a family recipe but made it vegatarian by changing a few ingredients.

Ingredients

1
Cut the onions in small dices, slice the garlic in thin slices
2
Cut the mushrooms so all the pieces are about the same size, this will help cook it evenly
3
Heat up a sauce pan and add 1 tablespoon of olive oil
4
Add the half of the cut onions, garlic and stir until it starts getting some color
5
Add the vegetable cube or broth, stir until some extra color starts showing
6
Deglaze the brownish mixture with the white wine, stir the bottom of the pan to unleash the brown flavour bomb
7
Add the bayleave + thyme branch, reduce the heat to very low
8
Add 1 tablespoon of mustard to the mix, add 400ml of water
9
Start cooking the rice, follow instructions on the package
10
Fire up an aditional frying pan, add some olive oil, add the rest of the onions + all the mushrooms
11
Cook the mushrooms on a high fire, add some salt / pepper, stir constantly
12
After 5-7 minutes the mushrooms should be about ready
13
Remove bayleave / thyme from saucepan
14
Add the mushrooms to the saucepan, let it cook for another 5 minutes until the rice is ready
15
Serve the rice with a topping of the mushroom ragu, garnish with fresh parsley

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

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