Curry ragout with mushrooms, lettuce and rice
A quick and easy midweek curry ragout with sautéed mushrooms, shallots and garlic, served over rice and little gem lettuce. All organic, naturally.
What you need
How Maurice does it
- 1
Slice the mushrooms and finely chop the garlic and shallot.
- 2
Heat olive oil in a frying pan over medium heat. Add the mushrooms and sauté until golden.
- 3
Add the crushed garlic and sliced shallot to the pan, season with pepper, and toss to combine. Cook for 2–3 minutes.
- 4
In a small bowl, mix the curry powder with a little vegetable stock to form a smooth paste. Gradually whisk in the remaining stock.
- 5
Transfer the sautéed mushrooms, garlic and shallot into the bowl with the curry mixture. Stir in the chopped parsley and squeeze in the lemon juice.
- 6
Cook the rice according to package instructions. Separate the little gem lettuce leaves and arrange them on plates.
- 7
Spoon the rice onto the lettuce leaves, then top with the mushroom curry ragout. Serve immediately.
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