Spinach, Mushroom & Beef Stroganoff

Boil a kettle

Slice the portobello mushrooms finely 

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

Once hot, add the sliced mushroom and cook for 3 min, turning once halfway, or until they're golden and caramelised 

Meanwhile, peel and finely slice the onion[s]

Once done, transfer the caramelised mushrooms to a plate and keep the pan for the next step

Return the pan to a medium heat with a very large knob of butter

Once hot, add the sliced onion with a generous pinch of salt and cook for 8-10 min, or until softened and beginning to brown slightly 

Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving 300ml [600ml] of the starchy pasta water

Re-boil a kettle 

Meanwhile, chop the capers roughly 

Chop the parsley finely, including the stalks

Dissolve the beef stock cube[s] in 250ml [500ml] boiled water

Wash the baby spinach and chop it roughly

Once the onion has caramelised, add the beef mince to the pan and increase the heat to high 

Cook for 4 min or until browned and starting to crisp, breaking the mince up with a wooden spoon as you go

Once browned, return the caramelised mushrooms to the pan with the tomato paste and smoked paprika and cook for 1 min

Add the stock to the pan and cook for 2-3 min or until reduced by half

Once reduced, add the drained linguine and chopped spinach with a splash of starchy pasta water and stir until the spinach has wilted

Add the Greek-style yoghurt and chopped capers - this is your beef stroganoff