Creamy Mushroom Stroganoff with Green Rice Recipe

Creamy Mushroom Stroganoff with Green Rice

Sorrel Scott

35 mins

2 people

Ingredients

100g brown basmati rice
12g dried porcini mushrooms
300g spring greens
1 onion
2 garlic cloves
200g chestnut mushrooms
200g portobello mushrooms
2 tbsp tomato ketchup
1 tsp smoked paprka
20cl soya cream
A handful of chervil

Prep: 20 mins | Cook: 30 mins

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Method

1. Fill and boil your kettle. Rinse the rice well under cold water and tip into a small pan. Pour in 200ml hot water from your kettle and add a pinch of salt. Cover and bring to the boil, then turn the heat right down to low and gently simmer for 25 mins, till the rice is tender and the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for a couple of mins to finish cooking the rice. It should be fluffy and cooked through.

2. Rinse the dried porcini mushrooms and place into a heatproof jug. Pour in 200ml hot water from the kettle. Leave to soak.

3. Cut the thick stalks from the spring greens then finely shred them. Drizzle ½ tbsp oil into a large pan on a medium heat. Add the spring greens and fry for 4-5 mins till just softened. Tip into a bowl and set to one side.

4. Finely chop the onion. Peel and grate the garlic. Roughly chop or tear the chestnut and potobello mushrooms into small pieces. Place the pan you cooked the spring greens in back on a medium heat. Drizzle in ½ tbsp oil, add the onion and fry for 4-5 mins, till lightly softened and golden. Add the garlic and mushrooms and cook for 5-6 mins till soft and juicy.

5. When the mushrooms have cooked for 5 mins, add the tomato sauce and smoked paprika to the pan. Stir to coat the mushrooms and cook for 1 min, then pour in the porcini mushrooms and their soaking liquid. Bring to the boil, then pop on a lid and simmer on a low heat for 5 mins.

6. When the rice is steaming in the pan, with the heat off, add the cooked spring greens to the pan and stir through.

7. When the mushrooms have cooked for 5 mins, pour in the soya cream and simmer gently for 4 mins

8. While the stroganoff is simmering, finely chop the chervil stalks and roughly chop the leaves.

9. Sprinkle the chervil stalks into the stroganoff. Taste it and add more salt or pepper if you think it needs it. Divide the rice between a couple of bowls. Top with the stroganoff and scatter over the chervil leaves.

10. Love Your Leftovers
The stroganoff will keep for up to 3 days in the fridge in airtight tubs. Divide the stroganoff between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.