Mushroom & spinach stroganoff
Mushroom & spinach stroganoff
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Method
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.
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.
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 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.
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