- 1 onion
- 2 cloves garlic, crushed
- half dozen mushrooms, sliced
- 1 teaspoon paprika
- 500ml vegetable stock
- Vegetarian worcestershire sauce
- 2-3 big spoonfuls of creme fraiche
- Serve with rice
This classic dish probably gets a bad rep because it’s seen as a bit 70s and dated, But nonetheless, it makes a tasty dinner, and you can normally whip it up in the time it takes to boil the rice.
First finely chop your onions and soften them in oil with the garlic. Add the sliced mushrooms and paprika and cook for a further 3 or 4 minutes. Add the vegetable stock and worcestershire sauce, and let that reduce down while until the rice is cooked. If your rice is like mine, it’ll be 15 minutes in total.
Take the pan off the heat and add the creme fraiche. If you don’t take it off the heat, the cream is likely to split.
Serve over bed of rice and voila! Done.