Creamy mushrooms and rice recipe
 A gorgeous stroganoff-inspired mushroom dish that makes a luxurious supper on a budget. The sauce is also delicious tossed through pasta or spooned into jacket potatoes. For a vegan version, use plant-based cream. This recipe is part of a budget meal plan for two. In March 2023, this recipe was costed at an average of £2.54 when checking prices at five UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz long grain rice½ head of broccoli (around 175g/6oz) cut into small florets (optional)2 tbsp vegetable oil½ medium onion, finely chopped250–300g/9–10½oz mushrooms, thickly sliced, or halved if small1 garlic clove, peeled and crushed2 tsp plain flour150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube4 tbsp double, single or soured cream or crème fraîche ground black pepper 150g/5½oz long grain rice ½ head of broccoli (around 175g/6oz) cut into small florets (optional) 2 tbsp vegetable oil ½ medium onion, finely chopped 250–300g/9–10½oz mushrooms, thickly sliced, or halved if small 1 garlic clove, peeled and crushed 2 tsp plain flour 150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube 4 tbsp double, single or soured cream or crème fraîche ground black pepper Method A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender.While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring.Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve.Drain the rice and broccoli and serve alongside the creamy mushrooms. A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender. A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender. While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring. While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring. Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve. Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve. Drain the rice and broccoli and serve alongside the creamy mushrooms. Drain the rice and broccoli and serve alongside the creamy mushrooms. Recipe tips You can use the leftover cream with the Loaded potato wedges if following the Budget meal plan for two. You can even add small chunks of leftover cooked chicken, turkey or ham or fry the onion with some sliced bacon if you like.