This cosy vegetarian dish is really easy to put together, and an extra dollop of Chilli Pepper Pete’s Dragon’s Claw Chilli Mustard means that it packs a big flavour punch too. Serve with your choice of rice or pasta for a quick and delicious midweek dinner.
1 large onion
Olive oil for frying
200g white mushrooms
1 tsp Chilli Pepper Pete’s Dragon’s Claw Chilli Mustard
150ml double cream
Salt and black pepper
A handful of fresh parsley
Rice or pasta to serve
1. Start by peeling the onion and slicing as finely as you can. Warm a splash of olive oil in a large frying pan, and add the onions, breaking the slices apart with a wooden spoon.
2. While the onions are gently sizzling, chop the mushrooms – to give the stroganoff a nice varied texture, you could chop half of them into bite-sized pieces and cut the rest into thin slices.
3. When the onions are nice and soft, add the mushrooms and fry for a couple more minutes, then add the cream and Chilli Pepper Pete’s Dragon’s Claw Chilli Mustard (add more to taste if you like things fiery), and stir really well. Turn the heat down and leave to simmer while you prepare the rice or pasta to serve.
4. Season the stroganoff to taste with salt and freshly-ground black pepper, and then serve up with chopped fresh parsley on top.