Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 250grams Woolworths spiral pasta
- 2tablespoons extra virgin olive oil
- 20grams unsalted butter
- 1 brown onion, finely chopped
- 4 cloves garlic, crushed
- 500grams cup mushrooms, thickly sliced
- 200grams button mushrooms, halved
- 1/2 punnet thyme
- 1tablespoons ground paprika
- 1 1/2tablespoons plain flour
- 2tablespoons tomato paste
- 1tablespoons Dijon mustard
- 1 1/2 cups salt-reduced vegetable stock
- 1/2 cup sour cream
Description
Creamy, rich and perfect for cooler nights, this mushroom stroganoff is an ideal meal to feed the whole family, packed with tasty Australian mushrooms and a sauce made with a super simple secret ingredient.
Method
Step 1 of 4
Place 1L water in a 10-cup-capacity rice cooker. Press switch to ‘cook’ mode and bring to the boil. Add pasta and cook for 10 minutes or until tender. Drain. Transfer to a heatproof bowl and keep warm.
Step 2 of 4
Heat oil and butter in the rice cooker. Add onion and garlic and cook for 3 minutes or until softened. Add mushrooms, in batches, and cook for 10 minutes or until golden.
Step 3 of 4
Transfer mushrooms back into rice cooker. Pick leaves from half of the thyme. Reserve remaining thyme. Reserve 2 pinches paprika. Add flour, paste, mustard, stock, thyme leaves and remaining paprika to rice cooker. Continue to cook for 15 minutes uncovered or until sauce has reduced slightly.
Step 4 of 4
Switch to ‘keep warm’ mode, then stir 1/4 cup sour cream and cooked pasta into mushroom mixture until combined. Divide mixture among 4 bowls and top with remaining sour cream. Sprinkle with reserved paprika and thyme. Season with freshly cracked black pepper. Serve.
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