What do you get when you combine a creamy wholegrain mustard sauce, golden, exotic mushrooms, fluffy basmati rice, silky onion, earthy spinach, and a garnish of fresh parsley? A mmmouthwatering meal, Chef!
Mustardy Mushroom Stroganoff
Mustardy Mushroom Stroganoff
with fluffy basmati rice
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Creamy Mustard
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Mixed Exotic Mushrooms
- Onion
- Onions
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the sliced onions and fry until soft, 3-4 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 100ml of water and the creamy mustard to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 100ml
Spinach - 20g
Mixed Exotic Mushrooms - 100g
Onion - 1
Garlic Clove - 1
Creamy Mustard - 60ml
Fresh Parsley - 3g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the sliced onions and fry until soft, 3-4 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 200ml of water and the creamy mustard to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 200ml
Spinach - 40g
Mixed Exotic Mushrooms - 200g
Onion - 1
Garlic Clove - 1
Creamy Mustard - 120ml
Fresh Parsley - 5g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Add the sliced onions and fry until soft, 4-5 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 300ml of water and the creamy mustard to the pan. Simmer until warmed through and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 300ml
Spinach - 60g
Mixed Exotic Mushrooms - 300g
Onions - 2
Garlic Cloves - 2
Creamy Mustard - 180ml
Fresh Parsley - 8g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Add the sliced onions and fry until soft, 4-5 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 400ml of water and the creamy mustard to the pan. Simmer until warmed through and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 400ml
Spinach - 80g
Mixed Exotic Mushrooms - 400g
Onions - 2
Garlic Cloves - 2
Creamy Mustard - 240ml
Fresh Parsley - 10g
Woolies Products in this dish
