Mushroom Stroganoff
A creamy sauce with mushrooms, spinach, and shallots served on a bed of delicious Wholegrain Basmati & Wild Rice.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 2 Servings Tilda Pure Basmati
- 2 tbs vegetable oil
- 1 clove garlic, crushed
- 2 shallots, finely sliced
- 1 tsp smoked paprika
- ¾ cup mixed, sliced mushrooms—we recommend a selection such as chestnut, shiitake, and button mushrooms.
- Large handful spinach
- Large splash of vegetable stock or white wine
- 2 heaped tbs creme fraiche
- A few drops of mushroom ketchup
- Small handful parsley, finely chopped
- Salt and pepper to season
How to make Mushroom Stroganoff
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Heat the oil in a large pan. Add the garlic and shallots, then fry gently for 3–5 minutes until soft. Add the mushrooms and paprika, and cook for a further 2–3 minutes.
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Add the stock or wine and heat for a few minutes. Add the spinach, mushroom ketchup, and creme fraiche. Simmer for a few minutes to reduce.
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Cook the rice as per instructions on the pack
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Add the parsley to the Mushroom Stroganoff. Season with salt and pepper, then serve on a bed of the rice.
