Mushrooms with cinnamon and brown rice
For 2 people:
- 6 Paris mushrooms
- 12 Shiitake mushrooms
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1 onion
- 1 garlic clove
- 50ml olive oil
- 200ml vegetable broth
- 100ml white wine
- zest of 1/2 a lemon
- 100g ricotta
- 120g brown rice
- mushroom flavor salt flakes and garlic from the brand- Herbes de la Conca
Start with heating the water for the rice. When the water starts to boil, add the rice and let to cook (look at the package information to know the exact cooking time).
Cut all the mushrooms into slices.
In a frying pan, cook for 2 minutes the olive oil with garlic and onion (previously cut them into the small pieces).
Add the dry thyme, cinnamon, pepper and the salt flakes from Herbes de la Conca.
Warm it again for 3 minutes.
Add the mushrooms and cook them for 10 minutes on low heat. Mix slowly time to time.
Pour the vegetable broth (we are using the prepared one from Monmas shop) and the white wine.
Heat for 10 more minutes.
During this time, put the ricotta into a bowl with the zest of 1/2 a lemon and mix.
Cut the parsley into the small pieces.
Once you have the mushrooms and rice done. Put them into one bowl and mix them with the parsley and salt flakes from Herbes de la Conca.
Now just add a tablespoon of the mixed ricotta and you’re ready!