Mustard Mushroom Stroganoff with Cauli-rice


1 tablespoon butter
2 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
500g chestnut mushrooms, sliced
2 tablespoons wholegrain mustard
250ml crème fraiche

1 cauliflower
Salt and peper
Parsley (optional)

Using a food processor or sharp knife, minced the cauliflower into a rice-like texture and size and set aside.
Melt butter with the olive oil in a large pan over a medium heat.
Sautee the onion and garlic until slightly brown and soft.
Add the mushrooms and cook until brown.
Meanwhile, sauté the cauli-rice in approx. 6 tablespoons of water and lightly season with salt and turmeric(optional)
Stir in the mustard and crème fraiche and heat through.
Season with salt and pepper and serve immediately.
Serving suggestion:
• Cauliflower rice
• Rice
• Creamy Mashed potato
• Mashed Sweet Potato
• Roasted Sweet Potato/Mash

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