Mushrooms with tomatoes and rice
300 g fresh mushrooms
300 g Dutch cheese
100 g butter
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3 tomato
1 glass rice
black pepper
salt
The usual way until ready to boil the rice, pour 3-4 tablespoons of melted butter.
Clean and wash the mushrooms, cut them into strips, boiled in water.
Finely chop the tomatoes, extra highlight juice to drain and fry them in butter, combine the rice and mushrooms, pepper and salt, stir, pour 1 Cup of water left after cooking the fungus, put 10-15 minutes in the oven.
When serving sprinkle the mushrooms with tomatoes and rice with grated cheese.
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