Creamy Portobello Mushroom Stroganoff

a) While the rice cooks, quarter the small mushrooms and thinly slice the portobello mushrooms.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a large frying pan on high heat.

d) Once hot, add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned, 5-6 mins.

a) Turn the heat down to medium-high, then add the garlic and smoked paprika to the pan. Stir-fry until fragrant, 30 secs.

b) Stir in the water for the sauce (see pantry for amount) and vegetable stock paste.

c) Reserve 2-3 tbsp of creme fraiche in a small bowl, then stir the remaining creme fraiche into the mushrooms.

d) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, roughly chop the parsley.

a) Once the sauce has thickened, stir in the Dijon mustard and Worcester sauce.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Taste and season with salt and pepper.

d) Stir in half the parsley, then remove from the heat.