Creamy mushroom stroganoff

Name: Creamy mushroom stroganoff
Cook time: 20 min
Yield: 1
Cuisine: Eastern Europe

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 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
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 then 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 stroganoff sauce and half the parsley then cook for a further 1-2 mins.
TO SERVE:
Spoon the brown rice into a bowl and top with creamy mushroom stroganoff. Serve with buttered broccoli on the side, sprinkle over savoury walnuts and remaining parsley. Serve with a grind of freshly cracked pepper.