Miguel Barclay’s Mushroom stroganoff
- 70g brown rice, rinsed
- 1 Grower's Selection Jumbo Mushroom, cut into 1cm-thick slices
- 1tbsp olive oil
- 1 clove garlic, sliced
- ½tsp paprika
- 1tsp plain flour
- 150ml oat milk
- 20g spinach
Cook the rice according to the pack instructions.
Meanwhile, fry the mushroom slices in a splash of the oil over a medium hear for 2-3 mins until almost cooked. Season with black pepper, then add the garlic and remaining oil. Fry until the garlic starts to brown.
Add the paprika and flour and cook, stirring for 1 min. Gradually add the oat milk; stir constantly.
Simmer for a further 3-5 mins until the sauce thickens. Add the spinach and allow to wilt, then remove the pan from the heat. Season with black pepper and serve with rice.