Mushroom and spinach dish

Mushroom and spinach dish

30 min. Active
30 min. Total
339 kcal per person
vegetarian
Nutritional value / person: Fat: 15 g, Carbohydrate: 35 g, Protein: 13 g

Junior chef

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

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
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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.

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