We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Mustardy mushroom stroganoff
Serves: 2
Total time: 
Recipe photograph by Toby Scott
Mustardy mushroom stroganoff
Serves: 2
Total time:
See more recipes
Nutritional information (per serving)
Calories
477Kcal
Fat
17gr
Saturates
8gr
Carbs
62gr
Sugars
10gr
Fibre
5gr
Protein
15gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 spring onions, chopped
- 3 tsp vegetable oil
- 125g basmati rice
- 1 onion, sliced
- 2 garlic cloves, crushed
- 400g mixed mushrooms, sliced according to size
- ½ x 300ml pot lighter crème fraîche
- 1 tbsp grain mustard
- 2 tbsp chopped tarragon
- 100g baby leaf spinach, roughly shredded
Step by step
- Briefly soften the spring onions in 1 teaspoon of the oil in a medium saucepan. Tip in the rice and cook for 1 minute; add a pinch of salt and 300ml boiling water. Stir, pop the lid on, reduce the heat to low and cook for 15 minutes until the rice is tender and the water is absorbed.
- Meanwhile, soften the onion in the rest of the oil for 5-6 minutes in a frying pan; add the garlic, mushrooms, seasoning and 2 tablespoons water. Cook for 4-5 minutes or until the mushrooms have softened.
-
Add the crème fraîche, mustard and most of the tarragon to the mushrooms and heat gently, adding a little water if needed to get a saucy consistency.TipMake this extra special with a 200g pack of Taste the Difference Speciality Mushrooms, containing varieties such as shiitake, enoki and maitake
- Stir the spinach into the rice and replace the lid for a minute or two until it has wilted.
- Spoon the stroganoff onto a bed of greened-up rice; scatter over the rest of the tarragon.