Mushroom stroganoff

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

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

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

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.

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

Meanwhile, cook the rice as per the packet instructions.

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.

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

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