Creamy Mushroom Stroganoff With Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, cut half your brown onion[s] into wedges and dice the remaining onion finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced onion and your ground paprika with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Slice your flat white mushrooms and white cup mushrooms thickly

Boil half a kettle

Once the diced onion has softened, add the chopped garlic and onion wedges to the pan and cook for 2-3 min or until slightly softened

Increase the heat to high and add all the chopped mushrooms to the pan with a generous pinch of salt and a small drizzle of olive oil

Cook for 5-6 min or until the mushrooms have softened

Meanwhile, dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water with your Dijon mustard and Henderson's Relish – this is your stock

Once the mushrooms have softened, add 2 tsp [3 tsp] [4 tsp] flour to the pan and stir everything together

Add the stock to the pan and cook for 4-5 min or until slightly thickened

Remove the pan from the heat and stir through most of your soured cream (you'll use the rest later!) – this is your creamy mushroom stroganoff