wild mushroom pan with oat rice & tarragon

A finely seasoned dish in which hearty oats are prepared like risotto. Porcini mushrooms, chanterelles, trumpet mushrooms and oyster mushrooms give this wild mushroom pan a wonderfully diverse mushroom aroma, which is rounded off by select herbs and spices.

2 servings / 4 side dishes - preparation time 20 min

Preparation: Salt & spices are included, add more seasoning if necessary.
Put 3-4 tablespoons of olive oil in a pan, add the contents of the packet while the pan is heating, stir briefly with the oil until it smells slightly. Then pour in 400ml of water, cook uncovered for 15-20 minutes, stirring occasionally, until the water is almost completely absorbed and the oat rice is soft, add 3-4 tablespoons of olive oil and fry briefly over a high heat.

Our recommendation: Cook with 300 ml water and 100 ml wine. Or refine with 50-100g Parmesan and a dash of Crema di Balsamico. Enjoy!

Ingredients: Oat rice* (79.4% origin: DE), wild mushrooms* (5.7%): (porcini mushrooms**, chanterelles**, autumn trumpet mushrooms**, oyster mushrooms*), tomatoes*, almonds*, leek*, rock salt, tarragon* (1.2%), lemon*, fennel*, pepper*.
All ingredients come from controlled organic cultivation* or from controlled organic wild collection**

Content 175g

Nutritional information per 100g: Energy 1448kJ/339kcal, fat 1.1g of which saturated fatty acids 1.6g, carbohydrates 61g of which sugar 1.1g, fiber 4g, protein 13.4g, salt 3g.

Shelf life 1.5 - 3 years (dry products can be stored for several years if stored in a cool, dry and dark place).