with giant wild rice
Prep time: 20 minutes Cooking time: 45 minutes Serves: 4
500g chestnut mushrooms, thickly sliced
1 x 85g bag watercress
1 medium onion, finely sliced
2 cloves garlic, finely chopped
1 tsp smoked paprika
1 tsp chilli powder
50ml dry white wine
2 tbsp tomato puree
100ml hot vegetable stock
100ml double cream
1 knob butter
1 tbsp vegetable oil
250g giant wild rice
Salt and black pepper
First cook the wild rice according to packet instructions. If giant wild rice is not available then you can substitute with Basmati or long grain rice instead.
Heat the oil in a large pan and add in the butter. Once the butter is foaming add in the onions and a good pinch of salt, frying on a medium heat for 5 minutes. Add in the mushrooms and garlic, continuing to fry until the mushrooms are cooked and the onions are softened.
Add in the paprika, chilli powder, and white wine, then bring to a simmer. Stir in the tomato puree, vegetable stock, and cream, then continue to simmer for 10 minutes, or until liquid has reduced by a third.
Once the rice is cooked, take a handful of the watercress, roughly chop and stir through the rice. Stir the remaining watercress into the stroganoff. Taste the sauce, then add salt and pepper if needed. Serve along with the giant wild rice.