Mushroom Stroganoff with Yoghurt and Rice

• 3 tbspolive oil
• 600gchestnut mushrooms, thickly sliced
• 1large onion, thinly sliced
• 3garlic cloves, finely chopped
• 1 tbspsweet paprika, plus a pinch to serve
• 1 tbsptomato puree
• 250mlvegetable stock
• 1 tbspDijon mustard
• 200gGreek yoghurt
• 20gflat-leaf parsley, chopped
• fine salt
• black pepper
• 300gbasmati rice
• 250ggreen beans, trimmed

Method

1. 1Rinse the rice in a sieve until the water runs clear, then put it in a saucepan with 600ml of cold water and 1/2 teaspoon of salt. Bring to the boil, cover, and cook on the lowest heat for 10 minutes until the water has almost all been absorbed. Lay the green beans on top of the rice, put the lid back on and cook for 4 minutes until the beans are just tender. Take it off the heat and leave the lid on.
2. 2While the rice cooks, heat 2 tablespoons of the olive oil in your largest frying pan over a high heat. Add half the mushrooms and leave them alone for 2 minutes so they catch, then stir and cook for 3 more minutes until golden at the edges. Tip onto a plate and repeat with the rest. Crowd the pan and they steam grey instead of browning, and browning is where the flavour is.
3. 3Turn the heat to medium and add the last tablespoon of oil. Cook the onion with a pinch of salt for 8 minutes until soft and golden. Stir in the garlic, paprika and tomato puree for 1 minute until the paprika smells sweet; do not let it go further or it turns bitter.
4. 4Pour in the stock, add the mustard and return the mushrooms with any juices. Simmer for 5 minutes until the sauce has reduced by half and clings to the mushrooms.
5. 5Take the pan off the heat and wait 30 seconds, then stir in the yoghurt and most of the parsley. Adding it off the heat keeps the yoghurt smooth instead of splitting. Taste and season with salt and plenty of black pepper, adding a little more mustard if it needs a kick.
6. 6Fork the rice and beans together and serve the stroganoff over them with the rest of the parsley and a pinch of paprika.

Per serving

kcal

504

protein

18g

fibre

6.9g

carbs

78.6g

fat

14.7g