Creamy Walnut Mushroom Satsivi With Rice & Salad

Chop your chestnut mushrooms roughly

Crush your garlic open by squashing it with the side of a knife and remove the skin

Grind the crushed garlic and walnuts in a pestle & mortar with a pinch of salt to form a rough paste – this is your walnut paste

Tip: Don't have a pestle & mortar? Pulse in a food processor!

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

Once hot, and the chopped mushrooms with a pinch of salt and cook for 4-5 min or until nicely browned

Meanwhile, 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

Once the mushrooms have browned, reduce the heat to medium-high

Add the walnut paste to the pan with your ground coriander, ground fenugreek (not a fan of fenugreek? Only add a little!) and 2/3 of your ground smoked paprika (save the rest for garnish!)

Give everything a good mix up and cook for a further 1-2 min or until fragrant

Tip: Add a drizzle more oil if your pan is looking a little dry!

Once fragrant, add your vegetable stock mix and creamy single soy to the pan and cook for 8-10 min or until the sauce has thickened, stirring occasionally

Meanwhile, peel and finely slice your shallot[s]

Combine the sliced shallot with half your red wine vinegar (save the rest for later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your quick-pickled shallot

Chop your tomato[es] into wedges

Wash your salad and pat it dry with kitchen paper

Combine the salad and chopped tomato in a large bowl with the quick-pickled shallot and the pickling liquid and give everything a good mix up – this is your quick-pickled shallot salad

Once the sauce has thickened, remove the pan from the heat

Add the remaining red wine vinegar to the pan and give everything a good mix up – this is your creamy walnut mushroom satsivi