Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice.
Ingredients
- 25g/1oz
butter - 1 tbsp
oil - 160g/5¾oz sliced
onions - 550g/1lb 4oz medium
mushrooms, sliced - ½ tsp
garlic purée - 1 tsp ground
paprika - a good pinch
chilli powder - 50ml/2fl oz
white wine - 30g/1oz
tomato purée - 1 tsp
vegetable stock granules, dissolved in 100ml/3½fl oz water - 100ml/3½fl oz
cream - ½ tsp chopped
parsley - boiled
rice, to serve
Preparation method
Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes.
Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.
If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.
Serve with boiled rice.