I cook an evening meal from scratch pretty much every day. However, I’m no domestic goddess and if there’s a shortcut to be taken, I’m there. I guess what I’m saying is, if you’re after a traditional stroganoff then you’ll need to look elsewhere. But, if you want simple and tasty, then you’ve come to the right place.
1 red onion chopped
4 cloves of garlic crushed
100-150ml vegetable stock
1tbsp tomato puree
1tsp dijon mustard
100g cream cheese
freshly ground black pepper
Heat a good glug of olive oil in a pan and sweat the onions with a lid on. Once they have softened, add the garlic and mushrooms, stir and replace the lid. Leave to cook for about 10 minutes. Add the paprika and mix well. Stir in the tomato puree and mustard. Pour in the stock. The amount you need will depend on how much juice there is from the mushrooms. Simmer for a few minutes** and stir in the cream cheese, just before you’re ready to serve.
*I prefer chestnut mushrooms and leave them whole if they are small, otherwise I quarter them.
**I usually make it up to this stage earlier in the day, then heat up at dinner time and stir in the cream cheese once the rice is cooked.