Creamy mushroom stroganoff

Name: Creamy mushroom stroganoff
Cook time: 20 min
Yield: 2

with rice and buttered broccoli

Ready in around 20 mins

RECIPE FACT:

A classic created by a French chef in 1891 in St. Petersburg, Russia.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE VEGETBALES:

Finely slice the mushrooms. Chop the broccoli into small bite sized pieces. Finely slice the spring onion on the diagonal. Finely chop the curly parsley discarding the stalks and set aside.
2. TO COOK THE BROCCOLI:

Pour boiling water from the kettle into a pot and bring back up to the boil over a high heat. Once boiling, add the broccoli and blanch for 3-4 mins. Drain well into a sieve, then place back into the pot with a knob of butter and season with salt and pepper. Cover to keep warm.
3. TO COOK THE RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the spring onion and steamed brown rice to the pan and cook for 1-2 mins. Remove from the pan into a bowl and cover to keep warm.
4. TO COOK THE MUSHROOM STROGANOFF:

Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the mushrooms and cook for 2-3 mins. Add the creamy stroganoff sauce, half the parsley and cook for a further 1-2 mins.
TO SERVE:

Spoon brown rice into bowls and top with creamy mushroom stroganoff. Serve with buttered broccoli on the side and sprinkle over savoury walnuts and remaining parsley. Serve with a grind of freshly cracked pepper.