Black Rice with Mushroom Sauce

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 460 Kcal, 10g Protein, 51g Carbohydrates, 21g Fat


  • 250 g Venere-Reis Fine Food (black rice)
  • saltwater, boiling
  • some knobs of butter
  • 500 g mixed mushrooms (e.g. pleurotus, shiitake, button)
  • 1 onion
  • 1 tbsp. butter
  • 1 dl white wine
  • 1 tsp. Maizena cornflour
  • 2 dl single cream for sauces
  • 1 dl vegetable bouillon
  • salt and pepper to taste
  • 0.25 bunch parsley

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  • Cook the rice in salted water for approx. 30 mins. until almost soft, drain. Return the rice to the pan, stir in the butter, cover and set aside.
  • Slice the mushrooms and chop the onion. Heat the butter, sauté the onion and mushrooms. Add the wine and boil it down to half.
  • Mix the cornflour with the single cream and the stock, add to the pan, stirring, bring to the boil, cook for approx. 3 mins., then season. Serve the mushrooms with the rice. Finely chop the parsley and sprinkle over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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