Mushroom & spinach stroganoff

Serves

2 People

Cooking Time

30 minutes

Season

Autumn

Dietary

Vegetarian

This is a classic recipe for mushrooms but made so much better with local Exotic mushrooms and fresh seasonal veg from our farm such as bunched onions and fresh spinach. This recipe is super speedy so a great one to have up your sleeve for a quick dinner! Great served with some simple steamed rice or mixed grains.

Ingredients

300g Exotic Mushrooms
1 Bunched Onions (Finely Sliced)
3 Cloves Garlic (Crushed and finely chopped)
2 Gherkins
75 ml Marsala Wine
1 tbsp Smoked Paprika
¼ tsp Cayenne Pepper
1 Tbsp Dijon Mustard
200g Sour Cream
250g Spinach
Olive Oil

Method

Step 1.

Tear your mushrooms up into equal sized pieces, not too small in size. Place a dry frying pan on a medium heat and add the mushrooms. Toasting mushrooms in a dry pan first, enhances the smoky flavour. Cook the mushrooms without turning for around 3 mins until starting to brown. Add a drizzle of olive oil and two thirds of the onions, saving some to serve. Add the garlic and stir. Add a good pinch of salt.

Step 2.

Pour in the marsala wine, add the paprika, cayenne pepper and mustard and stir well. Add the sour cream. Finely dice one of your gherkins and add this to the pan. Cook on a low heat for around 5 mins. Finely slice into rounds the other gherkin and set aside for serving.

Step 3.

Wash and finely chop your spinach and add this to the pan and cook for a further 2-3 mins until wilted. Take off the heat. Serve with some steamed rice or mixed grains. Add some of the raw finely sliced onion and the sliced gherkin on top to serve.