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Vegetarian version of this classic Russian dish ...
Ingredients
Makes 2 servings
- 2 red onions, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 150ml vegetable stock
- 1tbs plain flour
- 500g chestnut mushrooms
- 8 sprigs fresh lemon thyme, strip leaves from the stalk
- 1 glass white wine
- 2tsp Dijon mustard
- 100ml low-fat creme fraische
- freshly ground black pepper
- paprika to garnish
Preparation
1. Preheat a non-stick frying pan. Dry-fry the onions and garlic for a few minutes until soft.
2. Add 3 tablespoons of vegetable stock to the pan and sprinkle the flour over. Stir well, "cooking out" the flour for 1 minute.
3. Add the mushrooms and half the thyme, seasoning with plenty of fresh ground black pepper. Gradually stir in the remaining stock and white wine. Add the Dijon mustard and simmer gently for 10 minutes to allow the mushrooms to soften and sauce to to thicken.
4. Remove pan from the heat and stir in the creme fraische and remaining thyme. Check seasoning and serve immediately with some boiled rice, dusted with a little paprika.
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