Page 15 - Veggiefood Presentation

Mushroom stroganoff

Ingredients Method

1 tablespoon olive oil
1 onion, finely diced Heat a frying pan or wide saucepan over a
2 garlic cloves, crushed medium heat and add the oil. Once hot, add
500g mushrooms (such as white closed the onion along with a pinch of salt and cook
cup), cleaned and sliced the onion gently for 5-7 minutes or until soft.
½ teaspoon English mustard Add the garlic to the pan and continue to cook
1 teaspoon paprika for 2 minutes, then add the sliced mushrooms.
250ml vegetable stock, made from Continue to cook gently for a 5-6 minutes, or
stock cube until the mushrooms are tender and golden-
200g rice brown.
200ml soured cream Add the mustard and paprika and mix well so
1 lemon, cut into six wedges that everything is coated. Add the stock,
Salt and black pepper stirring as you pour it. Simmer gently for 5
minutes while you cook the rice.

Cook the rice according to the packet
instructions in a separate saucepan until
tender.

Once the rice is cooked, remove the
mushrooms from the heat, stir in the soured
cream along with the juice of two lemon
wedges and mix it all together. Taste and add
salt and pepper as needed. Serve the
stroganoff with the rice and the remaining
wedges of lemon on the side.