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