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Mushroom & spinach stroganoff
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This vegan stroganoff is also great served with tagliatelle or on top of mashed potato.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2
1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
1⁄2 tsp sweet smoked paprika, plus extra to serve
250g pack Leckford Estate Portabellini Mushrooms, cleaned and thickly sliced
115g pack baby spinach
250g pack Waitrose Basmati & Wild Rice
100ml Cooks’ Ingredients fresh Vegetable Stock
1 tsp Cooks’ Ingredients Porcini Mushroom paste
3 tbsp Elmlea Plant Double alternative to cream, plus extra to serve
1 Heat 1⁄2 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the onion and fry for 5 minutes until softened. Stir in the garlic and paprika and fry for 2 minutes more. Add the remaining 1⁄2 tbsp oil and the mushrooms and fry, stirring regularly, for 6-8 minutes until the mushrooms have softened and are starting to colour.
2 Meanwhile, put the spinach in a sieve or colander and carefully pour over just-boiled water from the kettle to wilt. Rinse under cold water to cool, then squeeze out as much of the water as possible and set aside on kitchen paper. Heat the rice according to pack instructions.
3 Stir the stock and mushroom paste into the pan with the mushrooms and allow to simmer for 1 minute. Turn the heat to low and stir in the cream alternative and the wilted spinach; season. Warm through for a moment, then top with a splash more of the cream alternative and a sprinkle more paprika. Serve immediately with the rice.
And to drink...
Waitrose Valpolicella Ripasso Classico, Italy, is rich and intense with delicious cherry, cranberry and bramble fruit flavours. Suitable for vegans.
Typical values per serving:
Energy |
1,558kJ 372kcals |
---|---|
Fat | 16g |
Saturated Fat | 5.5g |
Carbohydrate | 44g |
Sugars | 6.6g |
Protein | 9.8g |
Salt | 0.4g |
Fibre | 5.4g |
low in saturated fat/gluten free/vegan/freezable
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