Mustardy Mushroom Stroganoff

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• 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 the onion, chop the green onion, and peel and smash the garlic cloves. Slice the mushrooms if not already sliced.
2. In a medium saucepan, soften the green onions in 1 teaspoon of the oil. Add the rice and cook for 1 minute; add a pinch of salt and the water. Stir, cover, bring to a boil, then reduce 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 remaining oil for 5-6 minutes in a frying pan. Add the garlic, mushrooms, seasoning, and 2 tablespoons of 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 achieve 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 and scatter over the rest of the tarragon. Enjoy!

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