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Mushroom and spinach dish
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 339
  • Fat about 15g
  • Carbohydrates about 35g
  • Protein about 13g
This is needed
This is needed for 4 people
Rice
  • 150 g wild rice mix
  • salted water, boiling
Vegetables
  • 6 dried tomatoes in oil
  • 1 onions
  • 1 garlic clove
  • 600 g mushrooms
To cook the vegetables
  • 0.5 tbsp butter
  • 0.25 tsp salt
  • a little pepper
Sauce
  • 1 dl vegetable bouillon
  • salt and pepper to taste
  • 0.5 tbsp Maizena cornflour
  • 2 dl single cream for sauces
  • 150 g baby spinach
Tools
  • Apron, Brush , Cooking spoon, Frying pan, Measuring cup, Pan, Paring knife, Sieve, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Rice
Cook the rice in boiling salted water for approx. 20 mins. until just soft, drain, return to the pan, cover and keep warm.
Vegetables
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
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
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.