MUSHROOM PICKLE RECIPES

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.

Steps:

• 1. Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
  2. Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
  3. Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
  4. For the quick pickle, peel the red onion, slice it as finely as you can and tip into a bowl with the vinegar, parsley and a good pinch of sea salt. Scrunch together and put aside.
  5. Slice the chicken into 2cm strips and place in a mixing bowl.
  6. Add the paprika and add ½ a tablespoon of oil, then finely grate in the lemon zest. Season with a good pinch of salt and pepper and toss together.
  7. Heat 1 tablespoon of oil in a medium frying pan over a high heat, add the mushrooms and garlic and fry for 4 minutes, or until softened and lightly golden, stirring occasionally.
  8. Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
  9. Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
  10. Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
  11. Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
  12. Sprinkle with the remaining quick pickle and serve with the rice.