Gluten and Dairy Free Mushroom Stroganoff

serves / makes 2
15 prep time
15 mins cooking time




  1. Bring a large pan of salted water to the boil and cook the rice until tender, about 12-15 minutes
  2. In a shallow pan heat the olive oil over a medium heat
  3. Add the onions, mushroom and garlic
  4. Cook until soft and the moisture from the mushrooms has evaporated
  5. Stir in the tomato puree, paprika and thyme
  6. Cook for 2 minutes
  7. Pour in the red wine and dairy free cream
  8. Bring to the boil and simmer for a couple of minutes until the sauce has thickened
  9. Season with salt and pepper
  10. Serve with the rice