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Ingredients and seasonings used for make

1. Take 2 tbsp olive oil
2. Take 2 onion, chopped
3. Take 4 cloves garlic, finely chopped
4. Prepare 2 tbsp smoked paprika
5. Prepare 600 g white mushrooms, sliced
6. Prepare 300 ml good vegetable stock or beef stock
7. Prepare 2 tbsp Worcestershire sauce
8. Take 8 tbsp full fat coconut milk
9. Prepare 1/2 tsp balsamic vinegar
10. Take 1 handful freshly chopped parsley or 2 tbsp dried
11. Take 2 x 250g packs of microwave Wild Rice

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Steps to make Vickys Mushroom Stroganoff, GF DF EF SF NF:

1. Fry the onion in the oil over a medium heat for about 5 mins. Stir the garlic and paprika in and let cook for a further minute
2. Add the sliced mushrooms and stir often for around 5 minutes until softening
3. Add the stock and Worcestershire sauce. Bring to the boil for 5 mins until the sauce thickens
4. Take off the heat and stir through the coconut milk, vinegar and most of the parsley - you can use coconut milk yogurt such as Koko free-from brand in place of the milk & vinegar
5. Heat the rice following the packet instructions. Add the remaining parsley to the rice and mix through. Serve with the stroganoff
6. Done and ready to serve!

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