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Mushroom Stew with Rice

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Mushroom Stew with Rice
19/09/2014
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Preparation
15 min.
Cooking
35 min.
Тotal
50 min.
Servings
3-4
"The aroma that wafts from this plate makes us forget about everything else."

Ingredients

  • mushrooms - 12.5 oz (350 g)
  • onions - 1 large head
  • tomatoes - 1 large
  • peppers - 1 - 2
  • flour - 1 - 2 tablespoons
  • butter - 1/3 cup (80 g)
  • oil - 2/5 cup (100 ml)
  • parsley - 1 bunch
  • salt
  • black pepper - to taste
  • nutmeg - 1/2 tsp
  • rice - 1 cup
measures

How to cook

Heat the oil and butter but save some of the butter. Fry the chopped onion and pepper and add the cleaned and sliced mushrooms. Allow to saute under a lid for 10-15 minutes until the mushrooms become tender.

Add the peeled and finely chopped tomato. After about 5 minutes, add some hot water and spices to taste. Leave the mushroom stew to simmer. Once ready, briefly stir with the flour that you've fried in the butter and season it with finely chopped parsley.

Serve the mushroom stew with a ball of boiled rice, mixed with the set aside butter and spices to taste.

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