Air fryed ViolaVine with mushroom stroganoff
This classic mushroom stroganoff is given a delightful twist with the inclusion of Viola Vine tomatoes, which are air-fried until their edges become beautifully golden brown. The process of air frying intensifies the tomatoes’ natural sweetness and enhances their flavour, making them a perfect complement to the rich, creamy stroganoff. The addition of Viola Vine tomatoes brings a harmonious and well-balanced taste to the dish, blending effortlessly with the savoury mushrooms and creamy sauce. The combination is so effective and delicious, it begs the question of why this pairing was not considered sooner.
Ingredients for 2:
200 g Viola Vine Tomatoes
200 g Chestnut button Mushrooms
100 ml Double Cream (plant cream)
2 garlic cloves
1 onion finely chopped
Pinch of Paprika
Pinch of freshly chopped parsley
100 ml Stock
2 tbs Olive Oil
160 g Rice cooked
Salt and pepper
Method:
Cook the diced onions in ½ the oil. Once translucent add the garlic and cook for a further minute.
Add the stock and then finish with the cream, bring to the boil and season with salt and pepper, keep in the pan until required.
Wash and cut the mushrooms in to 1/2s and cook in the remaining oil. Season with salt and pepper.
Once cooked, add the sauce to the mushrooms and mix well. Finish with the paprika and chopped parsley.
Serve the hot mushrooms onto the top of the cooked rice and place the air-fryer ViolaVines to the side.
