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Easy mushroom stroganoff

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Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
• ½ tsp English mustard
• 1 tsp paprika
• 250ml/9fl oz vegetable stock, made from a stock cube
• 200g/7oz rice
• 200ml/7fl oz soured cream
• 1 lemon, cut into six wedges
• salt and freshly ground black pepper

Method

1. 1
   Heat olive oil in a frying pan or wide saucepan over medium heat.
2. 2
   Add the finely chopped onion with a pinch of salt and cook gently for 5–7 minutes until soft.
3. 3
   Add the crushed garlic and continue to cook for 2 minutes, then add the sliced mushrooms. Cook gently for 5–6 minutes, until the mushrooms are tender and golden brown.
4. 4
   Stir in the mustard and paprika to coat everything.
5. 5
   Pour in the vegetable stock, stirring as you add it. Simmer gently for 5 minutes.
6. 6
   Meanwhile, cook the rice according to packet instructions in a separate saucepan until tender.
7. 7
   Once the rice is cooked, remove the mushrooms from the heat.
8. 8
   Stir in the soured cream and the juice of two lemon wedges, mixing well.
9. 9
   Taste and season with salt and pepper as needed.
10. 10
    Serve the stroganoff immediately with the cooked rice and the remaining lemon wedges on the side.