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.