Mushroom stroganoff to savor

Ingrédients

• 1 onion
• 2 garlic cloves
• 500 g mixed mushrooms (e.g., common and chestnut mushrooms)
• 1 vegetable stock cube
• 1 small tub sour cream
• 1 bunch flat-leaf parsley
• 150 g wild rice
• 2 tbsp olive oil
• 1 tbsp paprika powder
• 1 tbsp Worcestershire sauce
• salt & pepper

Préparation

1. 1

   1. Cook the rice according to the package instructions. Once it's done and drained, let it steam in the pan. Finely chop the garlic, onion and parsley. Clean the mushrooms and roughly chop them. Dissolve the stock cube in 150 ml hot water.

2. 2

   2. Heat the olive oil in the frying pan and sweat the onion for 5 minutes. Then add the garlic and paprika powder and fry for another minute. Now add the mushrooms: fry them over high heat, stirring regularly, for about 5 minutes. Add the stock and Worcestershire sauce and simmer the sauce for 5 minutes until it has reduced slightly. Turn off the heat, stir in the sour cream and 2/3 of the parsley. Season with salt and pepper. Stir the remaining parsley through the rice. Enjoy!