Mustardy Mushroom Stroganoff

Ingredients

• Onions

  Young green, tops only

  4 stalk or 48g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• Mushrooms

  White, raw

  2 ½ cup, pieces or slices or 175g

• Natural

  Creme Fraiche - Longley Farm

  10 oz or 284g

• Organic Stone Ground Mustard

  Trader Joe's

  3 teaspoon or 15g

• Tarragon

  Spices, dried

  2 tbsp, leaves or 4g

• Spinach

  Raw

  3 ½ cup or 105g

Directions

1. Slice onion, chop green onion, and peel & smash garlic cloves. Slice mushrooms if not already sliced.
2. Briefly soften the green onions in 1 teaspoon of the oil in a medium saucepan. Tip in the rice and cook for 1 minute; add a pinch of salt and the water. Stir, put the lid on, bring a boil then reduce the heat to low and cook for 20 minutes until the rice is tender and the water is absorbed.
3. Meanwhile, soften the onion in the rest of the oil for 5-6 minutes in a frying pan; add the garlic, mushrooms, seasoning and 2 tablespoons water. Cook for 4-5 minutes more or until the mushrooms have softened.
4. Add the crème fraîche, mustard and most of the tarragon to the mushrooms and heat gently, adding a little water if needed to get a sauce-like consistency.
5. 
Stir the spinach into the rice and replace the lid for a minute or two until it has wilted.
6. To serve, spoon the stroganoff onto a bed of the spinach rice; scatter over the rest of the tarragon. Enjoy!

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