Mushroom and Chilli Stroganoff
600 gram Chestnut mushroom-chunky 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)
-Gently fry the onion and oil in a deep frying pan, until it turns translucent.
-Add the mushroom and leave until it softened. Fold gently if required but keep it minimum.
-In goes the garlic, leave it a couple of minutes. Then add the chilli, Dijon mustard, and vegetable stock… a little at a time. Bring it to boil and reduce the amount of liquid if needed.
-Sprinkle the flour and stir at your preference consistency.
-Fold in the Creme Fraiche and Spinach.
-Serve with your favorite side. I had it with the cheeky microwave Sticky rice. Garnish with sliced chilli and coriander.
– This recipe inspired by the Beef Stroganoff recipe by Karen Wright the Yorkshire Baking Legend. Please do check her out.
-Once you put the cream. Fold gently and do not over boiled