- Serves: 4
- Cooks In: 40 minutes
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Ingredients
Method
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Once they become translucent add the sliced mushrooms and thyme, stir through.
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Meanwhile, cook the rice as per the packet instructions.
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
Ingredients
Directions
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Once they become translucent add the sliced mushrooms and thyme, stir through.
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Meanwhile, cook the rice as per the packet instructions.
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
