Adapted from Easy Vegetarian One-Pot, Ryland Peters & Small
For nights when you want dinner in a hurry, this can be on the table in just 10 minutes. Serve with basmati and wild rice or couscous, together with some green beans or cabbage.
2/3 cup vegetable stock
1/2 small onion, sliced
5 oz. mixed mushrooms, chopped if large
1 garlic clove, crushed
1 teaspoon (preferably) grainy mustard
1/2 teaspoon tomato paste
1 tablespoon sour cream
Salt and black pepper
Freshly chopped parsley, to serve (optional)
Put 3 tablespoons of the stock in a saucepan. Add the onion, cover the pan, and cook for about 4 minutes or until the onion has softened and the liquid has evaporated.
Stir in the mushrooms, garlic, and some salt and pepper, then add the remaining stock, mustard, and tomato paste. Cook, uncovered, for 2 minutes, then remove the lid and cook rapidly for 2 minutes to reduce the liquid to a syrup. Stir in the sour cream and parsley, if using, and serve immediately with rice or couscous.
Yield: 1 serving
Recipes: Vegetarian, Mushrooms, Dairy, Kosher