Gluten and Dairy Free Mushroom Stroganoff

serves / makes 2
15 prep time
15 mins cooking time
Description
Ingredients
- 300g button mushrooms, sliced
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 tablespoon tomato puree
- 30ml red wine
- 150ml dairy free cream
- 1 teaspoon paprika
- 1 teaspoon thyme
- salt and pepper
- 150g rice
Method
- Bring a large pan of salted water to the boil and cook the rice until tender, about 12-15 minutes
- In a shallow pan heat the olive oil over a medium heat
- Add the onions, mushroom and garlic
- Cook until soft and the moisture from the mushrooms has evaporated
- Stir in the tomato puree, paprika and thyme
- Cook for 2 minutes
- Pour in the red wine and dairy free cream
- Bring to the boil and simmer for a couple of minutes until the sauce has thickened
- Season with salt and pepper
- Serve with the rice