Mushroom Stroganoff

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, crushed

¼ tsp smoked paprika

¼ tsp paprika

1 x 250g pack chestnut mushrooms, thickly sliced

1 x 400g pack button mushrooms, thickly sliced

200ml white wine

½ tbsp Dijon mustard

200ml vegetable stock, made using ½ a stock cube

200ml full-fat crème fraîche

½ lemon

10g parsley

Optional:

Pinch of cayenne pepper

Serve with:

240g basmati rice

150g tagliatelle

Mashed potatoes

Directions

Heat 1 tbsp oil in a large frying pan on medium-low heat. Cook onion and garlic for 5 minutes until soft. Add paprika and cayenne (optional), cook for 2 minutes, stirring. Transfer onions to a bowl.

Add remaining oil to the pan, fry mushrooms on high heat for 5 minutes until golden. Add onions back, pour in wine, and reduce by a third.

Lower heat for mushroom mixture, add mustard and stock. Cook for a few minutes, then stir in crème fraîche, lemon zest, and juice to taste. Season and mix in chopped parsley.

Serve with rice, pasta or mash.