Mushroom, Squash & Halloumi Stroganoff | SheerLuxe

Ingredients

• 300g of wild or black rice
• 300g of acorn, butternut, kabocha or crown prince squash, scrubbed (only peel if skin is really tough), seeds removed and cut into 1.5–2-cm slices
• 2 tbsp of extra-virgin olive oil, plus an extra drizzle for the squash
• 30g of butter, plus a knob for frying the sage
• A small bunch of sage leaves, plus 2 leaves thinly sliced
• 250g of halloumi, cut into 1-cm slices
• 2 sprigs of thyme
• 2 onions, sliced
• 1 garlic clove, crushed
• 300g of mushrooms (I love a mixture of wild mushrooms such as field mushrooms, winter girolles and ceps, but chestnut and oyster mushrooms work really well too), small kept whole, larger roughly sliced
• 1 glass of white wine
• 250g of sour cream
• 1 tbsp of Dijon mustard
• 50g of cavolo nero (or purple or green kale), stalks removed and leaves roughly chopped
• Sea salt and freshly ground black pepper