Mushroom stroganoff
Serves 4
Easy
Total time:
Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn't compromise on flavour
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- 200g basmati rice
- 15g dried porcini mushrooms
- 1 tbsp vegetable oil
- 6 flat mushroomssliced
- 1 onionthinly sliced
- 2 cloves garliccrushed
- 1 tbsp sweet smoked paprika
- 1 tbsp tomato purée
- 200ml half-fat soured cream
- a handful of leaves flat-leaf parsleychopped
Nutrition: per serving
- kcal288low
- fat7.9glow
- saturates0.5g
- carbs43.9g
- sugars5.1g
- fibre3.4g
- protein8.4g
Method
step 1
Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
step 2
Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.
step 3
Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
step 4
Spoon the rice onto plates, spoon over the stroganoff and scatter with parsley.
