Dinner · Russian

Mushroom stroganoff

Name: Mushroom stroganoff
Total time: 25 min
Yield: 4
Cuisine: Russian
Ingredients: 300g Basmati rice; 500g Chestnut mushrooms, thickly sliced; 1 Brown onion; 2 cloves Garlic, crushed; 1 tbsp Olive oil; 20g Butter; 2 tsp Smoked paprika; 300ml Half-fat crème fraîche; 1 tsp Dijon mustard; 15g Fresh parsley, chopped

Creamy, smoky and on the table in 25 minutes. A proper midweek rescue.

Start to finish: 25 min
Hands-on: 20 min
In the fridge: 2 days
Freezes: Not well

VegetarianContains dairy, mustard

Ingredients

4 portions

300gBasmati rice
500gChestnut mushrooms, thickly sliced
1Brown onion
2 clovesGarlic, crushed
1 tbspOlive oil
20gButter
2 tspSmoked paprika
300mlHalf-fat crème fraîche
1 tspDijon mustard
15gFresh parsley, chopped

Plus salt, pepper and water.

Method

1
Rinse the rice and boil it in plenty of salted water for 12 minutes. Drain and cover with the lid.
15 min, mostly hands-off
2
Meanwhile, thickly slice the mushrooms, thinly slice the onion and crush the garlic.
3
Heat the oil in a large frying pan over a high heat. Fry the mushrooms for 6 to 8 minutes, stirring now and then, until golden and any liquid has cooked off. Tip onto a plate.
4
Turn the heat down, add the butter and soften the onion for 5 minutes. Stir in the garlic and paprika for a minute, then return the mushrooms.
5
Stir in the crème fraîche and mustard and let it bubble gently for 2 minutes. Season well, loosen with a splash of water if needed and scatter over the parsley. Serve with the rice.

On the day

Spooned over the rice, with extra parsley if you have it. Leftovers reheat gently in a pan the next day with a splash of water; do not let it boil or the sauce may split.

Cook’s tip

Give the mushrooms room and a hot pan and they brown. Crowd them and they stew in their own juice.