Miguel Barclay's Mushroom stroganoff

Miguel Barclay’s Mushroom stroganoff

Slices of earthy jumbo mushroom in a creamy oat milk sauce served with nutty brown rice

By , 15 May 2020

(11 votes)

Miguel Barclay’s Mushroom stroganoff

  • 20 Mins

  • Serves: 1

Nutritional Info
Each 444g serving contains

  • Energy

    1821KJ

    435KCAL

    22%

  • Fat

    16g

    med

    23%

  • Saturates

    2.2g

    low

    11%

  • Sugars

    0.9g

    low

    1%

  • Salt

    0.18g

    low

    3%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/96kcal.
Ingredients
  • 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
Method

  • 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.