Today in our holiday menu was easy to prepare, but very tasty addition to rice - Brussels sprouts braised with porcini mushrooms. It turned out flavorful dish with a delicate, creamy taste.
|Cooking time 30 minutes||Number of servings 2|
Water bring to the boil, add some salt and put a few bags of rice. Cook according to the instructions on the package 30 minutes.
Heat in a pan with vegetable oil, put chopped onion. Stir fry over medium heat for 2-3 minutes.
Add the sliced mushrooms, sprinkle with thyme, season with a little salt and fry the mushrooms with the lid closed for about 10 minutes.
I had cooked frozen mushrooms, already sliced.
Then sprinkle with flour, stir well to avoid lumps, and pour 200 ml of cream. Without ceasing to stir, cook until thick (about a minute).
While cooking, chop up the mushrooms, drop the Brussels sprouts in boiling salted water for 7-10 minutes, then drain in a colander to drain all the water (the cabbage before cooking to defrost).
Boiled cabbage to pass into the mushroom sauce, season with salt-pepper, mix well and simmer under a lid for 5 minutes.
Serve with crumbly boiled rice sprinkled with finely chopped greens (I dill).