Mushroom curry with almonds

Name: Mushroom curry with almonds
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g white and brown mushrooms; 200 g shiitake mushrooms; 1 Onion; 1 (approx. 100 g) Carrot; 200 g Long grain rice; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 100 g frozen peas; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 2-3 TABLESPOONS Curry Powder; 1 TABLESPOON Flour; 1/4 l Milk; 100 g Whipped cream; 40 g Almond kernels without skin; 2-3 stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g white and brown mushrooms
200 g shiitake mushrooms
1 Onion
1 (approx. 100 g) Carrot
200 g Long grain rice
7-10 Tbsp Salt
3 TABLESPOONS Oil
100 g frozen peas
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
2-3 TABLESPOONS Curry Powder
1 TABLESPOON Flour
1/4 l Milk
100 g Whipped cream
40 g Almond kernels without skin
2-3 stem(s) Parsley

Directions

1
Clean and clean the mushrooms and possibly halve them. Clean the shiitake, removing and cleaning the stem. If necessary cut in half. Peel and finely chop the onion. Peel, wash and finely dice the carrot.
2
Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Sauté the mushrooms in it. Add onion, carrot and peas, fry for about 5 minutes, season with salt, pepper and thyme. Sprinkle with curry and flour. Deglaze with milk and cream, bring to the boil and simmer for 2-3 minutes. In the meantime roast almonds in a pan without fat, take them out. Wash parsley, shake dry and cut into strips except for a little bit for garnishing. Add to the mushroom pan. Drain the rice.
3
Deglaze with milk and cream, bring to the boil and simmer for 2-3 minutes. In the meantime roast almonds in a pan without fat, take them out. Wash parsley, shake dry and cut into strips except for a little bit for garnishing. Add to the mushroom pan. Drain the rice. Arrange mushroom ragout and rice on plates, garnish with parsley. Sprinkle with almonds