Mushroom & Squash Baked Stroganoff

12 ingredients, 50 mins, serves 4

Ingredients

150g brown basmati rice
2 small or 1 medium squash, cut into wedges
1 large red onion, sliced into wedges
250g chestnut mushrooms, sliced or diced
15g dried mushrooms (I like porcini)
1 clove garlic, crushed
1 tsp sweet smoked paprika
1 tbsp madeira or brandy
2 tbsp double cream
1 tbsp chopped parsley
30g grated parmesan or crumbled strong blue cheese (Stilton or similar)
Seasoning to taste

Method

Cover the porcini mushrooms in about 300ml of hot water and leave to soak.
Set oven to 200ºC.
Cook brown rice in plenty of boiling water for about 25 minutes. When it is cooked, drain and rinse then place in a large ovenproof dish.
Whilst the rice is cooking place the wedges of squash and onion on a baking tray and roast for 20 – 25 minutes until golden and soft. (I roast the squash with skin on then scoop the pumpkin out into the dish when cooked.)
 
Gently fry the chestnut mushrooms and garlic in a little butter or olive oil. Drain the porcini – saving the water – chop and add these to the pan.
Add the paprika and stir for a minute longer to coat the mushrooms.
Add the madeira to the pan, allow to simmer until the liquid has evaporated.
Now add the mushroom liquid and cream.
Once the squash is cooked scoop from the skins (if prepared this way) and add the onion and squash to the rice. Pour in the mushroom mix and sprinkle with parsley and seasoning.
Give everything a good stir, top with the cheese and bake for about 20 minutes until the top is slightly browned and crunchy.
 
Serve with a rocket salad drizzled in balsamic vinegar.

Variations

For a dairy free option you could substitute the cream with oat or cashew cream and sprinkle with nutritional yeast.
For ‘storecupboard’ version use 250g pre-diced frozen squash, roasted for about 25 minutes and double the amount of dried mushrooms if not using fresh.
If you are not gluten free then you could substitute the rice for freekah or wheatberries for a slightly different texture.