Anna Pettigrew
KALE & MUSHROOM STROGANOFF
A creamy and velvety stroganoff with winter kale, mushrooms and tarragon. Serve with rice, or pasta if you prefer.
SERVES 2
Preparation time: 10 minutes
Cooking time: 25 minutes
■ 1 onion, chopped
■ 3 tsp olive oil
■ 125g/4½oz basmati rice
■ 2 garlic cloves, crushed
■ 400g/1lb mushrooms, sliced
■ 200ml/7fl oz crème fraîche
■ 2 tbsp chopped tarragon
■ 100g/3½oz kale, finely shredded
■ A small bunch of parsley, chopped
1. Cook the rice according to packet instructions.
2. Meanwhile, soften the onion in the oil for 5-6 minutes in a frying pan, then add the garlic, mushrooms and tarragon. Cook for 4-5 minutes or until the mushrooms have softened.
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