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.