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Recipes

Mushroom carbonara

Mushroom carbonara

Ingredients for 4 portions

Per portion: 2468 kJ / 589 kcal

2tbsp olive oil
1 onion, finely chopped
500g chestnut mushrooms, quartered
2 garlic cloves, crushed
4 sprigs thyme, leaves picked and chopped
1½tbsp paprika
Pinch of cayenne pepper
400ml vegetable stock
300g wild rice
200ml sour cream
2tsp English mustard
2tbsp Kikkoman soy sauce
Small pack of parsley, roughly chopped
1 lemon, cut into wedges

Preparation

Preparation time: 30 mins

Heat a wide, high-sided frying pan with the oil and cook the onion for 5 minutes until softened.

Turn the heat up and add the mushrooms. Cook for 10 minutes, stirring regularly, until golden brown.

Add the garlic, thyme, paprika and cayenne pepper and cook for 2 minutes then add the stock and simmer for 10 minutes. Add the sour cream, mustard and soy sauce to the mushrooms and simmer for a further 10 minutes.

While the mushrooms are simmering, cook the rice according to the pack instructions. Drain and keep warm.

Just before serving, stir the parsley through the mushrooms, reserving a little to garnish. Serve with the wild rice and lemon wedges, garnished with the reserved parsley.