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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
  • 150 g wild rice mix
  • salted water, boiling
  • 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
  • 1 dl vegetable bouillon
  • salt and pepper to taste
  • 0.5 tbsp Maizena cornflour
  • 2 dl single cream for sauces
  • 150 g baby spinach
  • 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
Cook the rice in boiling salted water for approx. 20 mins. until just soft, drain, return to the pan, cover and keep warm.
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.
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.