Recipe

Mushroom Strog & Parsley Pickle

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Mushroom Strog & Parsley Pickle

Mushrooms cooked in paprika, brandy and yoghurt, served on thyme rice with a parsley pickle.




Ingredients to serve 2

  • ½ cup x jasmine rice
  • 3g x fresh thyme – strip off leaves
  • ½ x red onion – peel and slice finely
  • 30g x dill pickle – chop finely (keep the liquid)
  • 5g x fresh parsley – chop finely
  • 250g x mushroom mix – slice finely
  • 2 cloves x garlic – crush, peel and chop finely
  • ½ tsp x paprika
  • ½ x lemon
  • 1 tbsp x brandy
  • 3 tbsp x yoghurt
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x jasmine rice
  • 5g x fresh thyme – strip off leaves
  • 1 x red onion – peel and slice finely
  • 60g x dill pickle – chop finely (keep the liquid)
  • 10g x fresh parsley – chop finely
  • 500g x mushroom mix – slice finely
  • 3 cloves x garlic – crush, peel and chop finely
  • 1 tsp x paprika
  • 1 x lemon
  • 2 tbsp x brandy
  • 6 tbsp x yoghurt
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Method

Step 1

Prep: Prepare all the ingredients as indicated above. Using the fine side of a box grater, grate the skin of the lemon to create zest.

Step 2

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 12 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water. Mix thyme leaves into the rice.

Step 3

Parsley pickle: Mix the parsley, dill pickles and red onion slices in a bowl with a little salt and a couple of tablespoons of the dill pickle liquid. Set aside.

Step 4

Mushrooms: Add a few generous glugs of olive oil to a frying pan over high heat. Add the mushrooms and sauté for about 3 minutes, stirring frequently, until they start to brown. Turn the heat down, add the garlic, lemon zest, paprika and brandy. Cook for another minute until the brandy cooks away. Now add almost all dill pickle mixture (keep about a third aside for the garnish) and cook for another 3 minutes, stirring frequently. Remove the pan from the stove and mix in the yoghurt. Serve immediately on the rice and garnish with the remaining dill pickle mixture.