Vegetarian version of a hearty Russian casserole, creamy and simple to prepare.

Ingredients

• 400 g pasta noodles
• 45 ml (3 Tbsp) olive oil
• 30 ml (2 T) butter
• 1 onion, chopped
• 2 clove garlic, crushed
• 400 g wild mushrooms, halved
• 250 g button mushrooms
• salt and freshly ground black pepper
• 3 springs of fresh thyme (or ¼ tsp dried thyme)
• grated zest of one lemon
• 125 ml (½ cup) dry white wine (or vegetable stock)
• 375 ml (1½ cups) prepared vegetable stock, hot
• 1 x 50 g sachet Rhodes Quality Tomato Paste
• 45 ml (3 T) all-purpose flour
• 250 ml (1 C) sour cream

To serve: Rhodes Dill Gherkins in Glass, sliced fresh thyme leaves

Method

1. Cook the pasta according to instructions on the pack, then drain and set aside, keeping warm.
2. Heat the oil and 15 ml (1 Tbsp) of the butter in a large frying pan.
3. Add the onion and quick fry over high heat to brown.
4. Add the garlic and fry for a few minutes more.
5. Add the mushrooms and toss well to mix.
6. Season well with salt and pepper and stir in the thyme and the lemon zest.
7. Continue to fry over a medium heat until the mushrooms are cooked.
8. Add the white wine or 125 ml (½ cup) vegetable stock, and scrape the bottom of the pan with a wooden spoon to remove any brown bits.
9. Whisk together the remaining vegetable stock, Rhodes Quality Tomato Paste and flour until smooth.
10. Pour the mixture over the mushrooms and simmer, stirring often, until the sauce thickens.
11. Remove from heat and stir in sour cream.
12. Season well to taste.
13. Pour the mushroom stroganoff over the cooked pasta.
14. Add sliced Rhodes Dill Gherkins, fresh thyme leaves and serve.