I am not a vegetarian, but my veggie pals love this and it only takes fifteen minutes to produce.
TIP Please use organic mushrooms if possible. It’s still a cheap dish to produce and there is nothing enticing about tasteless white button mushrooms.
450g large Portobello mushrooms
2 medium onions
30 g butter
300 ml vegetable stock
1 tsp Maille Dijon mustard
2 tsp tomato purée
300 ml crime fraiche
Squeeze of lemon
A few sprigs of fresh thyme
Boil a pan of salted water and get your rice going. Just 10 minutes if you are using Bamati.
I used big flat mushrooms to give this dish a meaty texture and just sliced them. Chop the onion really finely and fry them together with the mushrooms in the oil for 10 minutes. For the last minute of cooking grate in two fat cloves of garlic.
Add the vegetable stock, tomato purée, thyme and mustard and gently warm it through for 2 minutes. Take the pan off the heat, add the sour cream and a squeeze of lemon, and, serve.
Serves 4 as a main.