Mushroom Stroganoff
- RECIPE MAKES: 2 servings
- PREP TIME: 5 minutes
- COOK TIME: 15 minutes
Pour the water and salt into a saucepan and bring to the boil.
Meanwhile, heat a large frying pan with olive oil, add the onions, garlic and mushrooms, cook over a medium-high heat for 5 minutes.
Pour in the Mevalia Lattis/ ProZero along with the paprika, lemon juice, Dijon mustard and gravy granules. Bring to the boil whilst stirring. Continue cooking for 9-10 minutes until the sauce is reduced and thick.
Meanwhile, add the Mevalia rice to the salted boiling water and cook for 10 minutes, stirring regularly and then drain.
To finish, add the chopped parsley to the stroganoff, season and serve with the rice.
Mushrooms are the base to this dish so it is worth using meaty mushrooms such as Shiitake, Portobello or Forestier.
Suitable for freezing, transfer to an airtight container, freeze and use within 6 months.
To reheat, fully defrost and bring to a gentle simmer for 2 minutes, adding a little Mevalia Lattis/ ProZero if needed.
- 400 ml Water
- ½ tsp Salt
- 2 tbsp Olive oil
- 1small Red onion, diced
- 2garlic Cloves, crushed
- 400 g Mushrooms, sliced
- 200 ml Mevallia Lattis/ ProZero
- 1 tsp Smoked paprika
- Juice of half a lemon
- 1 tsp Dijon mustard
- 1 tsp Gravy granules
- Salt & pepper
- 1 tbsp Chopped fresh parsley
- 150 g Mevalia Rice
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