Mushroom stroganoff

  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

1 brown onion, diced
2 garlic cloves, crushed
1 kg Swiss, button and Flat mushrooms, thinly sliced
3 sprigs thyme
1 tbsp tarragon, plus extra to serve, finely chopped
1 tbsp grainy mustard
1 tbsp Worcestershire sauce
200 ml crème fraîche
1 tbsp parsley plus extra to serve, finely chopped
1 1/2 cup white rice,
Boiling water
1/2 bunch English spinach
Olive oil for cooking

Method

1

Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.

2

Once they become translucent add the sliced mushrooms and thyme, stir through.

3

When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.

4

Add the crème fraîche and stir through, simmer for a further 5-8 minutes.

5

Meanwhile, cook the rice as per the packet instructions.

6

Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.

7

Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.

Ingredients

 1 brown onion, diced
 2 garlic cloves, crushed
 1 kg Swiss, button and Flat mushrooms, thinly sliced
 3 sprigs thyme
 1 tbsp tarragon, plus extra to serve, finely chopped
 1 tbsp grainy mustard
 1 tbsp Worcestershire sauce
 200 ml crème fraîche
 1 tbsp parsley plus extra to serve, finely chopped
 1 1/2 cup white rice,
 Boiling water
 1/2 bunch English spinach
 Olive oil for cooking

Directions

1

Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.

2

Once they become translucent add the sliced mushrooms and thyme, stir through.

3

When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.

4

Add the crème fraîche and stir through, simmer for a further 5-8 minutes.

5

Meanwhile, cook the rice as per the packet instructions.

6

Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.

7

Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.

Mushroom stroganoff

Tags:

 Dinner, Lunch, Vegetarian

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