Mushroom Cups Stroganoff with Brown Rice By Sarah Di Lorenzo

Sear the cup mushrooms: Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a wide pan over high heat. Add 600 grams mushrooms, thickly sliced in a single layer. Do not stir for 2 full minutes. Let the cup mushrooms sit and develop a deep golden sear on the base of the pan. Cook for 5–6 minutes total until deeply golden and caramelised. Season with 1 pinch sea salt and cracked black pepper and remove to a bowl.

Cook the onion and bloom the paprika: Reduce heat to medium. In the same pan cook 1 large brown onion, finely diced for 6 minutes until soft and translucent. Add 3 garlic cloves, minced and 1 tbsp fresh thyme leaves and cook for 1 minute. Add 1 tsp smoked paprika and 0.5 teaspoons tsp sweet paprika and stir for 30 seconds.

Build the sauce: Add 1 tbsp tomato paste and 1 tbsp Dijon mustard and stir for 3 minutes. Pour in 0.5 cup of beef stock and 1 tbsp Worcestershire sauce (or tamari for plant-based) and let it bubble and reduce by half for about 2 minutes. The sauce will be rich, dark, and deeply savoury.

Remove the pan from the heat: Then return the caramelised mushrooms to the pan. Spoon 200 grams natural Greek yoghurt into the pan and stir gently and continuously until it is completely incorporated and the sauce is creamy, glossy, and coating every mushroom beautifully. The residual warmth is enough, do not return to the heat or the yoghurt will split.

Serve over brown rice: Divide the warm 2 cups of brown rice, cooked between four bowls. Spoon the stroganoff generously over the rice. Scatter 1 small handful fresh flat-leaf parsley, chopped over the top and finish with a final crack of black pepper. Serve immediately.