When most people want a quick, easy tea they bung a ready meal in the microwave, make a piece of toast or order chinese. I make mushroom stroganoff. It genuinely takes about 20 minutes to cook, tastes delicious and is far healthier than the usual quick tea. Here is my recipe.
You need: 250g basmati rice, 200g mushrooms, 3 garlic cloves, 150ml vegetable stock, 50ml double cream, lemon juice, butter for frying, salt and pepper.
First of all boil the rice in a pan for about 15 minutes. While that is cooking crush your garlic and quarter the mushrooms. Fry the mushrooms and garlic in a tablespoon of butter in a large frying pan until soft, then add the stock and a pinch of salt and pepper. Stir well and simmer for 5 minutes. Add the cream, and a dash of lemon juice stir and take off the heat. Plate up your rice and make a well in the middle and then pour your stroganoff into the well.
And that really is it. It probably isn’t the same recipe that you’d find in a top restaurant but it is my simple version of a lovely dish.
So the other night I wanted to cook something nice but we didn’t have much in the fridge, I decided to experiment and make a tomato risotto! A thick cheesy tomato sauce and some fancy mushrooms makes for a really lovely meal.
You need, a tin of tomatoes, 25g butter, 200g arborio rice, 2 tablespoons of cream cheese, mixed herbs, 1 onion, 100g mozzarella cheese, 15g dried mixed mushrooms, 600ml vegetable stock, salt, pepper, 1 frying pan.First of all dice your onion and soak your dried mushrooms in boiling water (follow the instructions on the packet for how much). Melt the butter in your frying pan and add the onion. Once the onion is soft add the rice and after about a minute add a small amount of stock, just enough that the rice is covered. Like with any risotto, the key is to keep stirring and adding a small amount of stock once the rice has absorbed it.
Add the chopped tomatoes after fifteen minutes and keep stirring until you have used all the stock, then add the mushrooms and the water they have been soaking in and stir til the rice has absorbed all of the liquid. The rice should be soft after twenty minutes of cooking. Now add the cream cheese and stir into the risotto until it has melted into the sauce. Chop your mozzarella into small pieces and add this as well. Season with salt, pepper and mixed herbs.You could always use fresh mushrooms, and just add them at the same time as the tomatoes. I was really pleased with this recipe, and will definitely be making it again. Sometimes its worth just experimenting in the kitchen and trying to use up what you have instead of running out to the shops.