Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice.
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).