Ingredients
- 1 tbsp truffle olive oil
- 1 onion (chopped)
- 1 tbsp sweet paprika
- 2 garlic cloves (crushed)
- 300g mixed mushrooms (chopped)
- 150ml beef or veg stock
- 1 tbsp truffle balsamic
- 1 tbsp Worcestershire sauce (or veg alternative)
- 3 tbsp half-fat soured cream
- small bunch parsley (chopped)
- 250g cooked wild rice.
Method
Heat 1tbsp truffle olive oil, cook onion for 5 mins. Add paprika and
garlic; cook for 1 min. Add mushrooms, cook for 5 mins on high. Add
stock, truffle balsamic, and Worcestershire sauce and simmer for 5
mins until thick.
Remove from heat, stir in soured cream and most parsley.
In a separate pan Heat 1tbsp of truffle oil, add the rice, mix with
remaining parsley, and serve with the stroganoff.