Mushroom Stroganoff

Ingredients

• 300g long grain rice
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 600g chestnut mushrooms, thickly sliced
• 3 cloves garlic, crushed
• 2 tsp smoked paprika
• 1 tbsp tomato purée
• 150ml vegetable stock
• 150ml soured cream
• 1 tsp English mustard
• Juice of 1/2 lemon
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Method

1. Cook the rice in salted boiling water for 10 to 12 minutes, then drain.

2. Heat the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each until deep golden. Set aside.

3. In the same pan, cook the onion for 4 minutes. Add the garlic, paprika and tomato purée and stir for 1 minute.

4. Return the mushrooms, pour in the stock and simmer for 3 minutes.

5. Reduce the heat and stir in the soured cream, mustard and lemon juice. Warm through without boiling and season.

6. Serve over the rice with the parsley scattered on top.