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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Vegetarian dish serve with wild rice, spring greens and sour cream Ingredients:
200 g wild rice |
500 ml vegetable stock |
1 chipotle chili (reduce this to half if you dont like hot food, but increase the smoked paprika by at least 1/2 tsp) |
700 g chestnut mushrooms, sliced |
1 large red onion, halved, peeled and thinly sliced |
1 tablespoon vegan margarine |
1 tablespoon olive oil |
1 teaspoon smoked paprika |
2 tablespoons vegan white wine |
fine sea salt, to taste |
Directions:
1. 1.Add the wild rice and hot stock to a pan and bring to the boil.
2. 2.Simmer for 45 minutes or until tender, topping up with hot water if it starts to dry out.
3. 1.Using scissors, cut & discard the stalk from the chipotle chilli. Add the chilli to just-boiled water, cover and set aside to soak for at least 10 minutes. Once it is ready, snip off the bottom (the thick, woody bit), scrape out the seeds and discard (these are very hot so you don’t want them).
4. 2.Whilst the chipotle chilli is soaking, slice the mushrooms and the onion.
5. 3.In a large frying pan, wok or heavy-bottomed saucepan, melt the margarine, add the olive oil and fry off the chopped onion.
6. 4.Cut the remaining chipotle chilli into very small pieces with scissors. Add to the frying pan and cook for 1-2 minutes or until the onion is soft & translucent.
7. 5.Add the smoked paprika and combine well. Continue to cook gently for another 7-10 minutes.
8. 6.Add the mushrooms and coat well with the oil mixture. Sauté until they turn golden brown and then add the white wine.
9. 7.Continue to sauté the stroganoff on a low heat until the mushrooms are tender (approximately 3-5 minutes), stirring only occasionally. Add 1-2 tbsp of water if they start to dry up.
10. 8.Finally, add the sour cream and chives just before serving and combine well. Taste and add salt if necessary.
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