Oyster Mushroom and Gorgonzola Pear Ragout with Brown Rice
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Oyster Mushroom and Gorgonzola Pear Ragout with Brown Rice
Ingredients
0.4 dl olive oil, 2 pears, 400 g oyster mushrooms, 200 g Gorgonzola cheese, 2 dl heavy cream, salt, pepper, 1 dl white wine, 2 tsp tarragon, 1/2 tsp chili powder, 4 dl brown rice, butter
Preparation
Start with the rice as it takes a long time to cook. Heat butter in a saucepan, toast the rice slightly, then cook it in double the amount of salted water. It takes about twice as long as traditional rice. Meanwhile, wash the pears, then dice them, and thinly slice the oyster mushrooms. Heat olive oil in a large skillet, add the mushrooms, and season with salt and chili powder. Once the mushrooms release enough liquid, add the diced pears, pour in the heavy cream, and season with tarragon. When the pears are softened, stir in the diced Gorgonzola cheese, pour in the white wine, and simmer for a few more minutes.
Serving
Place the ragout on a plate and serve with brown rice as a side dish.
