with parsley rice
Stroganoff is a dish that has its origins in 19th Century Russia. As a recipe, Stroganoff is traditionally made with beef, however, veggie versions are often made with mushrooms due to their meaty texture. This mushroom Stroganoff comes with parsley rice and a helping of cooling creme fraiche.
(Contains Barley, Mustard, Wheat)
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins.
- Remove from the heat and leave aside for another 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).
- While the rice cooks, quarter the mushrooms. Chop any larger pieces so all are evenly sized.
- Roughly chop the parsley (stalks and all).
- Halve, peel and thinly slice the onion.
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Place a large pan over high heat with a drizzle of oil.
- Add the onion, carrot and mushrooms to the pan and fry until softened, stirring occasionally, 6-8 mins.
- Season with salt and pepper. Lower the heat to medium-high.
- Add the paprika and cook for 1 min more.
- Stir the vegetable stock powder into the pan along with 75ml water (double for 4p).
- Add the mustard, Worcester sauce and half the chopped parsley.
- Cover and simmer for 8-10 mins. Stir every 4 mins or so to prevent sticking. Loosen with a splash of water if necessary.
- Once cooked, remove from the heat and stir through half the creme fraiche.
- Season to taste with salt and pepper.
- Fluff up the rice with the fork.
- Add the remaining chopped parsley and mix to ensure it's evenly distributed throughout.
- Plate the fragrant mushroom stroganoff alongside the parsley rice.
- Top with a dollop of the remaining creme fraiche.