Enjoy a creamy vegetarian stroganoff that doesn’t compromise on flavour. This easy recipe will have you a delicious meal on the table within 40 minutes. The recipe is for 4 portions.
- 200-gram basmati rice 200g
- 25-gram dried porcini mushrooms
- 1 tbsp vegetable oil
- Six flat mushrooms
- One onion
- Two garlic cloves
- 1 tbsp sweet smoked paprika
- 1 tbsp tomato purée
- 200ml half-fat soured cream
- A handful of parsley leafs
Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Turn up the temperature and get the water to boil, once the water is boiling, turn down to a very gentle simmer. Add a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes.
Put the porcini mushrooms into a small bowl and add 150ml of just-boiled water. Heat oil in a large frying pan, add the flat mushrooms together with the onions and fry for 10 minutes until everything is beginning to caramelise.
Add the garlic, paprika and tomato purée in the pan and stir for 1 minute. Drain the porcini of water, then roughly chop and add to the pan. Turn down the heat of the pan to low and cook gently for 10 minutes, adding a splash of water if the sauce is a little thick. Stir through the soured cream and season. Add parsley as a finishing touch.