Mushrooms with rice and dill

Been very bad at updating this – life has just been a bit crazy and I’ve not had time to cook let alone write about it!

This was one of those use-up-all-the-left-over-bits-in-the-fridge meals which either turn out to be amazing or awful. This, thankfully, was the former.

I do have an admission to make, the rice was a couple of the Uncle Ben’s heat-up-in-the-microwave jobs. Very lazy but on the plus meant this only took 10 minutes from start to plate. I realise that cooking rice wouldn’t have taken much longer but it would have doubled the washing up!

1 tbsp oil
1 large potato
250g Chestnut mushrooms
2 spring onions
1 clove garlic
Splash dry vermouth (or white wine if you refer)
150ml crème fraiche
Salt and black pepper
½ a pack of dill
Enough rice for two

Start by heating up the oil in a frying pan, and putting on your rice (if you are cooking it rather than just reheating it!)

Chop the potatoes into approx 1 cm chunks and put them in the frying pan. Stir them occasionally, while you prepare the other ingredients.

Slice the mushrooms and spring onions fairly thickly and finely chop the garlic. Once the potatoes are golden and just cooked through (check with a skewer), turn the heat down a bit and add the mushrooms, onions and garlic.

While everything is cooking, stir frequently and finely chop the dill (discard the thick stalks). When the mushrooms are soft, add the vermouth and let it bubble away to about half.

Stir in the crème fraiche, season to taste and warm everything through. Add most of the dill and give it a final stir before serving with the rice. Garnish with the remaining dill and enjoy.

Serves two.