Mushroom and Chickpea Stroganoff
Mushroom and chickpea stroganoff, served with rice and crispy potato sticks
LUNCH/DINNER
Total
35min
Prep
10min
Cook
25min
Servings:servings
- 300 grFresh white mushrooms
- 3 cupsCooked chickpeas
- 2 tbspKetchup
- 2 tspDijon mustard
- 0.50Onion
- 200 mlSoy cream
- 1 leafBay leaf
- 3 clovesGarlic
- 0.50 cupWhite wine
- 200 grRice
- 1 tbspOlive oil
- Potato sticks (batata palha) to taste
- Salt to taste
- Black pepper to taste
Mushroom and Chickpea Stroganoff
Mushroom and chickpea stroganoff, served with rice and crispy potato sticks
LUNCH/DINNER
Total
35min
Prep
10min
Cook
25min
Servings:servings
INGREDIENTS
- 300 grFresh white mushrooms
- 3 cupsCooked chickpeas
- 2 tbspKetchup
- 2 tspDijon mustard
- 0.50Onion
- 200 mlSoy cream
- 1 leafBay leaf
- 3 clovesGarlic
- 0.50 cupWhite wine
- 200 grRice
- 1 tbspOlive oil
- Potato sticks (batata palha) to taste
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
- 1Cook the rice in salted water until done. Drain and set aside.
- 2Heat a large frying pan over medium heat and add the olive oil.
- 3Sauté the chopped onion with the bay leaf until golden.
- 4Add the minced garlic and cook for 2–3 minutes, stirring occasionally.
- 5Slice the mushrooms and add to the pan, stirring until they release their water and reduce slightly.
- 6Add the white wine and cook until the alcohol has fully evaporated.
- 7Add the ketchup, Dijon mustard, soy cream, salt and black pepper. Stir well until smooth.
- 8Let it reduce for about 5 minutes, stirring occasionally.
- 9Add the cooked chickpeas, stir to coat and cook for a further 3–4 minutes to absorb the flavours.
- 10Adjust seasoning if needed.
- 11Serve the rice alongside the stroganoff and top with potato sticks to taste.