Your folders
Your folders

Export 12 ingredients for grocery delivery
Step 1
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Step 2
Once they become translucent add the sliced mushrooms and thyme, stir through.
Step 3
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Step 4
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Step 5
Meanwhile, cook the rice as per the packet instructions.
Step 6
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Step 7
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
Your folders

237 viewscooking.nytimes.com
4.0
(136)
Your folders

635 viewsskinnytaste.com
5.0
(15)
15 minutes
Your folders

385 viewsbbcgoodfood.com
20 minutes
Your folders

131 viewschocolatecoveredkatie.com
5.0
(74)
20 minutes
Your folders

291 viewsveganhuggs.com
5.0
(38)
25 minutes
Your folders
48 viewsveganhuggs.com
Your folders

168 viewsplantbasedcookingshow.com
5.0
(15)
10 minutes
Your folders

232 viewsjamieoliver.com
Your folders
218 viewsthekitchn.com
5.0
(1)
Your folders

274 viewstheblendergirl.com
Your folders
63 viewstheblendergirl.com
Your folders
233 viewsskinnytaste.com
Your folders

79 viewsjamieoliver.com
20 minutes
Your folders
65 viewsfoodnetwork.com
4.5
(18)
35 minutes
Your folders

81 viewsbarefeetinthekitchen.com
25 minutes
Your folders

46 viewsvikalinka.com
5.0
(11)
20 minutes
Your folders

3 viewsloveandgoodstuff.com
4.3
(18)
25 minutes
Your folders

338 viewsbiancazapatka.com
4.9
(70)
15 minutes
Your folders

242 viewsfood.com
5.0
(45)
20 minutes