Mushroom vegetarian stroganoff recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• ¼ tsp smoked paprika
• ¼ tsp paprika
• pinch of cayenne pepper (optional)
• 1 x 250g pack chestnut mushrooms, thickly sliced
• 1 x 400g pack Basics mushrooms, thickly sliced
• 200ml white wine
• 240g basmati rice
• ½ tbsp Dijon mustard
• 200ml vegetable stock, made using ½ a stock cube*
• 200ml full-fat crème fraîche
• ½ lemon
• 10g parsley