Hi, this recipe is from Tesco's January 2022 magazine page 41, and online here.
I really enjoyed this meal and thought it had a great flavour in it. At first, I was a bit sceptical about using a soured cream and chive dip in the sauce but it turned out great and the chives added a nice extra bit of flavour to the sauce too.
Initially, it may seem like there are a lot of mushrooms in the pan when you are cooking, but as they release their water (and they release a lot of water!) they cook down to much smaller. I left the mushroom slices quite thick at the beginning of cooking, but if you prefer to thinly slice them that's fine too.
Lastly, this stroganoff would be very nice served with crusty bread or mashed potatoes instead of rice. And can easily be made without the sausage for a vegetarian version, or with some lentils too. I think that lentil and mushroom stroganoff would be very nice.
Enjoy!
Hazel :)
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Dietary Info:
-No nuts
-May contain Gluten
{You will have to ensure your sausages don't contain any gluten and some brands of Dijon mustard contain it too.}
-Contains Dairy
{In place of the soured cream and chive dip, you could use a dairy-free plain Greek yogurt and add chives too it, or a dairy-free soured cream or crème fraiche replacement, like Oatly Fraiche or similar.}
-Unsuitable for Vegans
{See above for dairy. For the sausages just use a vegan 'sausage' replacement, they are widely available in most large supermarkets now. Or, use a tin or two of chickpeas.}
-Unsuitable for Vegetarians
{See above.}
-Main Meal
Serves: 4
Takes: 25mins {Took me about 45mins.}
Ingredients:
-1 tbsp vegetable oil {I used olive oil.}
-8-pack pork sausages
-485g pack chestnut mushrooms, sliced
-300g long-grain rice
-2 garlic cloves, crushed {I used 4 small garlic cloves.}
-200g pot reduced-fat soured cream and chive dip
-1/2 a reduced-salt chicken stock cube, made up to 100ml
-1 tbsp Dijon mustard
-320g frozen peas
-10g fresh parsley, finely chopped {I didn't have any fresh parsley to use.}
Chef's Tip: White rice can always be swapped for brown (make sure to check the packet for timings).
Method:
1: Heat the oil in a deep, non-stick frying pan over a medium heat. Pinch the sausages from their skins {I sliced down the middle of the sausage, not going all the way through, just enough to pierce the skin, and found this worked well for removing the skins.} and break the meat into pieces in the pan, discarding the skins. Fry for 5 mins, breaking into little pieces with a spatula, until lightly golden, adding a splash of water if it starts to stick. Add the mushrooms and cook for 10 mins until golden and any water that comes off the mushrooms has evaporated. {The evaporation of water took a long time for me, so if you are tight for time, just pour away some water and don't bother waiting for it to evaporate. But, ensure the sausages are cooked before serving.}
2: Meanwhile, rinse the rice well in a sieve until the water runs clear. Tip the rice into a saucepan with 600ml water. Bring to the boil, then turn the heat down to low, cover and cook for 10-12 mins undisturbed. {I cooked in a rice cooker, about 20mins.}
3: Stir the garlic into the mushrooms, cook for 1 min, then add the soured cream dip, chicken stock and mustard. Bubble gently over a low heat for 4-5 mins until thickened slightly.
4: Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain. Fluff up the rice with a fork and serve with the peas and stroganoff, scattered with parsley.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g. Sunday Dinners, picnic ideas etc... My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/59DVVJi
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