Method
Ingredients
Ingredients
- 1 pouch of Tilda Wholegrain Basmati Wild rice Mushroom Stroganoff
- 2 tbsps of vegetable oil
- 1 clove of garlic, crushed
- 2 shallots, finely sliced
- 1 tsp of smoked paprika
- 150g of mixed mushrooms sliced, we recommend a selection such as chestnut, shitake and button mushrooms
- Large handful of spinach
- Large splash of vegetable stock or white wine
- 2 heaped tbsps of crème fraiche
- A few drops of mushroom ketchup
- Small handful of parsley, finely chopped
- Salt and pepper to season
Method
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Heat the oil in a large pan. Add the garlic and shallots and fry gently until soft for 3 -5 minutes. Add the mushrooms and paprika and cook for a further 2-3 minutes.
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Add the stock or wine and heat for a minutes. Add the spinach, mushroom ketchup and crème fraiche. Simmer for a few minutes to reduce.
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Heat the Tilda Wholegrain & Wild Steamed Basmati in the microwave.
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Add the parsley to the Mushroom Stroganoff. Season with salt and pepper and serve on a bed of the rice.
