Mushroom Stroganoff with Rice

Creamy mushroom and paprika sauce served over fluffy white rice.

SHOPPING LIST

• chestnut mushrooms400g
• onion1
• garlic2 cloves
• paprika2 tsp
• vegetable stock cube1
• double cream200ml
• long grain rice300g
• olive oil1 tbsp
• salt1 pinch
• black pepper1 pinch

METHOD

1. 1Slice the mushrooms and finely chop the onion and garlic.
2. 2Cook the rice according to packet instructions, then drain and set aside.
3. 3Heat olive oil in a large pan and fry the onion for 3 minutes until soft.
4. 4Add garlic and mushrooms, cook for 5 minutes until mushrooms release their juice.
5. 5Stir in paprika and crumble in the stock cube, then add 200ml water.
6. 6Simmer for 5 minutes, then reduce heat and stir in the cream.
7. 7Season with salt and pepper, and simmer for another 2 minutes.
8. 8Serve the stroganoff over the cooked rice.

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