From Tilda Kitchen
- 0 - 30 Minutes
- Serves 2
A creamy sauce with mushrooms, spinach, and shallots served on a bed of delicious Wholegrain Basmati & Wild Rice.
2 Servings Tilda Pure Basmati
2 tbs vegetable oil
1 clove garlic, crushed
2 shallots, finely sliced
1 tsp smoked paprika
¾ cup mixed, sliced mushrooms—we recommend a selection such as chestnut, shiitake, and button mushrooms.
Large handful spinach
Large splash of vegetable stock or white wine
2 heaped tbs creme fraiche
A few drops of mushroom ketchup
Small handful parsley, finely chopped
Salt and pepper to season
- Heat the oil in a large pan. Add the garlic and shallots, then fry gently for 3–5 minutes until soft. Add the mushrooms and paprika, and cook for a further 2–3 minutes.
- Add the stock or wine and heat for a few minutes. Add the spinach, mushroom ketchup, and creme fraiche. Simmer for a few minutes to reduce.
- Cook the rice as per instructions on the pack
- Add the parsley to the Mushroom Stroganoff. Season with salt and pepper, then serve on a bed of the rice.