Mushroom and spinach dish

Name: Mushroom and spinach dish
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: ½ tbsp Maizena cornflour; 600 g mushrooms; 150 g baby spinach; 1 garlic clove; 1 onion; a little pepper; ¼ tsp salt; salt and pepper to taste; ½ tbsp butter; 2 dl single cream for sauces; 1 dl vegetable bouillon; 6 dried tomatoes in oil; 150 g wild rice mix

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

What is little FOOBY? To the cooking rules

Utensils

Apron
Brush
Cooking spoon
Frying pan
Measuring cup
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

150 g wild rice mix

salted water, boiling

Vegetables

1 onion

1 garlic clove

600 g mushrooms

6 dried tomatoes in oil

To cook the vegetables

½ tbsp butter

¼ tsp salt

a little pepper

Sauce

½ tbsp Maizena cornflour

2 dl single cream for sauces

1 dl vegetable bouillon

salt and pepper to taste

150 g baby spinach

WE NEED Shopping List Purchase ingredients now

How it's done

The kids can help at the marked areas .

Rice

150 g wild rice mix

salted water, boiling

Cook the rice in boiling salted water for approx. 20 mins. until just soft, drain, return to the pan, cover and keep warm.

Vegetables

1 onion

1 garlic clove

600 g mushrooms

6 dried tomatoes in oil

Peel and finely chop the onion and garlic. Clean the mushrooms with a brush, cut the large mushrooms in half. Drain the tomatoes and cut into strips.

To cook the vegetables

½ tbsp butter

¼ tsp salt

a little pepper

Heat the butter in a non-stick frying pan. Briefly sauté the onion and garlic, add the mushrooms and tomatoes, cook for approx. 10 mins., season.

Sauce

½ tbsp Maizena cornflour

2 dl single cream for sauces

1 dl vegetable bouillon

salt and pepper to taste

150 g baby spinach

Mix the cornflour with the single cream and stock, add to the mushrooms. Bring the sauce to the boil, simmer for approx. 5 mins. while stirring occasionally, then season. Add the spinach, allow to wilt, serve with the rice.