Mushroom stroganoff

SERVES 4 INGREDIENTS

600g mushrooms, half thinly sliced,

half thickly sliced

3 vegetarian sausages, chopped into 3cm chunks 3 Tbsp light olive oil

½ tsp ground black pepper

¾ tsp dried thyme or the leaves

from 2 fresh sprigs

½-1 tsp paprika (optional)

Few dashes of vegan Worcestershire

sauce (optional)

200g basmati rice

600ml boiling water

1 large onion, peeled, halved and sliced

Salt

SAUCE

2–3 tsp Dijon mustard

350ml barista-style dairy-free milk

15g rolled oats

Juice of 1 lemon

Small bunch of fresh parsley, chopped

1 Heat 1 Tbsp of oil in a frying pan. Add the thinly sliced mushrooms, sausages and a pinch of salt. Cook for 20 minutes, stirring every few minutes. Mix in the pepper, thyme, paprika and Worcestershire sauce, if using. Turn heat to low, cook for 5 minutes more, until the mushrooms are quite dry. Transfer to a plate and set aside

2 Rinse the rice under cold running water and tip into a saucepan. Put the pan on the hob, add the boiling water and a pinch of salt, cover and bring to the boil over a high heat. Stir once to loosen, then reduce the heat to a very low simmer. Cover and cook for exactly 12 minutes. Take the pan off the heat and set it to one side, leaving the lid on with a small gap to let out steam.

3 For the Sauce, put the mustard, milk and oats in a blender. Add the lemon juice and blend.

4 Add the rest of the oil to the frying pan, turn heat to medium. Add the onions, cook until softened and just starting to colour. Add the mushrooms, mix well, cover and cook for 5 minutes more, stirring now and again. Reduce heat to low, add the sauce and the rest of the mushrooms. Heat through for 10 minutes, then season to taste.

5 Spoon the rice into serving bowls and spoon over the stroganoff. Sprinkle with fresh parsley and serve.