In a pan heat 2 tbsp butter, once heated add garlic and saute it till golden brown, add in onions and saute for 2 mins, add in the mushroom and season it with salt and pepper, cook for another two minutes.

Add in Dijon Mustard, oregano and saute for 30 seconds, tip in the curd and mix properly, now add in chilli flakes and fresh cream and simmer for a minute. Add in the vegetable stock and simmer for another 5 minutes. Adjust seasoning according to your taste.

Heat a different pan and add a tbsp of butter, add in the veggies, season it with salt, pepper, chilli flakes and oregano, toss for a minute and keep it aside.

Heat a pot and add 2 tbsp butter with 2 tsp of olive oil, add in the chopped parsley and season it with salt and chill flakes. Saute it for 30 seconds and add in the boiled rice. Mix it thoroughly and serve with the mushroom Stroganoff and tossed veggies.

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