Rice with mushrooms
The rice with porcini mushrooms and shiitake is creamy, very tasty and very easy to prepare. Depending on your taste, you can add mussels, fish, prawns or vegetables such as asparagus or spinach and season the rice with a little Parmesan at the end.
Cooking time: 15-18 minutes
Fresh mushrooms contain a lot of water and lose up to 90% of their weight when dried. This justifies the higher price of dried mushrooms compared to fresh mushrooms. But don’t worry. The dried mushrooms swell to almost their conventional size during soaking and both their taste and consistency remain almost unchanged. One of the biggest advantages of dried mushrooms is their shelf life. If stored correctly, sufficiently dried mushrooms can be kept for several years without any noticeable loss of quality. It is important for the shelf life that the mushrooms are stored in an airtight container.
Gluten (wheat), soy, eggs, milk, celery.
Carnaroli rice 89%, mushrooms 8% (porcini and shiitake), chicken broth (wheat, starch, flavour enhancers (monosodium glutamate, disodium inosinate), sugar, maltodextrin, fat, flavouring (egg, milk, wheat), chicken, onion, chicken fat, olive oil, acidifier citric acid, spices, celery, potato, leek, carrot), spices.