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Export 12 ingredients for grocery delivery
Step 1
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Step 2
Once they become translucent add the sliced mushrooms and thyme, stir through.
Step 3
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Step 4
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Step 5
Meanwhile, cook the rice as per the packet instructions.
Step 6
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Step 7
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
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