Mushroom Stroganoff

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Small handful dried porcini

1 onion (finely sliced)

2 garlic cloves (finely sliced)

Olive oil, sea salt & pepper

25g butter

500g fresh mushrooms (thickly sliced or quartered)

1tsp paprika

½tsp cayenne pepper

1tsp Dijon mustard

1 vegetable stock cube

150g low-fat crème fraîche

Half a lemon (juiced)

Truffle oil (optional)

A bunch of flat-leaf parsley (finely chopped)

To serve

Rice or Quinoa

Kale, Spinach or Rocket

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Soak the dried porcini in 200ml of boiling water. Meanwhile, in a large pan, on a low-medium heat, add a glug of olive oil and fry the onion for 5-7 minutes, adding the garlic halfway through until both are softened. Remove from the pan and set aside in a small bowl. In the same pan, on a higher heat, add the butter and then the mushrooms and fry on a high heat until you’ve cooked most of the water out of them.

Remove and finely chop the hydrated porcini, reserving the water. Lower to a medium heat and add the onion, garlic, porcini and soaking water to the pan, stir for 1 minute then add the paprika, cayenne pepper, mustard and stock cube. Combine and add more boiling water to create a decent amount of sauce, if needed. Simmer for 5 min to the desired consistency, season to taste.

Remove from the heat and stir in the crème fraîche and lemon juice (and a few drops of truffle oil if you desire) and return to a low simmer.

Add a generous handful of chopped parsley and serve in bowls with rice/quinoa and greens.

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