Creamy oyster mushroom ragout

ChefGomba tejszines mustáros laskaragu

Creamy oyster mushroom ragout with mustard and spinach


  • 1 kg of oyster mushrooms
  • 1 onion
  • 1-2 teaspoons oil
  • 1-2 tablespoons of mustard to taste
  • 200 ml cream
  • 100 ml of water
  • 150 g green peas
  • 1-2 handfuls of baby spinach
  • 150 g of rice
  • red paprika powder, salt and pepper

Fry the onion for 2-3 minutes, then add the mushroom slices. Pour over the cream, add 100-150 ml of water, then mix in the mustard as well. Season with salt and simmer under cover for 30 minutes.

Then add the peas and cook for another 5 minutes. Finally, add the spinach, but do not overcook.

Serve the mushroom ragout with cooked rice.