MUSHROOM AND CHILLI STROGANOFF (GLUTEN FREE)
MUSHROOM AND CHILLI STROGANOFF (GLUTEN FREE)
Mushroom and Chilli Stroganoff
Serve: 2
Ingredients:
600 gram Chestnut mushrooms – chunkily sliced
100 gram Spinach
7 gram Red chilli – choppped
2 tablespoon Vegetable oil
1 tablespoon Butter
1 tablespoon Rice flour
1 Medium onion – chopped
3 clove Garlic – crushed
1 tablespoon Dijon mustard
150 milliliter Vegetable stock
150 milliliter Creme Fraiche
1 pinch Salt and pepper
1 small handful Parsley or coriander (optional)
Method
-Gently fry the onion and oil in a deep frying pan, until it turns translucent.
-Add the mushrooms and leave until softened. Fold gently if required but keep it to a minimum.
-In goes the garlic, leave it for a couple of minutes. Then add the chilli, Dijon mustard and vegetable stock… a little at a time. Bring it to a boil and reduce the amount of liquid if needed.
-Sprinkle the flour and stir to your preference consistency.
-Fold in the Creme Fraiche, butter and spinach.
-Serve with your favorite sides. I had it with the cheeky microwave Sticky rice. Garnish with salt and pepper to taste, sliced chilli and coriander.
Tip:
– This recipe is inspired by this Beef Stroganoff recipe by Karen Wright the Yorkshire Baking Legend. Please do check her out.
-Once you put in the cream. Fold gently and do not over boil.
