Mushroom strogonoff

Method

1. Fluffy white rice (arroz branco soltinho): boil 750 ml of water in a kettle. In a medium pan over medium heat, warm the sunflower oil and soften one of the onions, finely chopped, with a pinch of salt for about 2 minutes. Add the 300 g of long-grain rice and stir for 1 minute until every grain is coated in fat. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat for about 7 minutes, until the water drops to the level of the rice. Lower the heat, partly cover and cook 8 more minutes until dry. Turn off the heat, cover tightly, rest 5 minutes and fluff with a fork.
2. While the rice cooks, wipe the mushrooms with kitchen paper and quarter them (halve the small ones). Chop the other onion and the garlic.
3. In a large frying pan over high heat, melt half the butter and sauté half the mushrooms for 5 to 6 minutes, without stirring much, until they release their liquid and brown. Remove and repeat with the rest of the butter and mushrooms.
4. Return all the mushrooms to the pan, lower to medium heat, add the onion and cook 3 minutes; add the garlic and stir 1 minute. Season with salt and pepper.
5. Add the ketchup, mustard and passata and simmer for 3 minutes.
6. Turn the heat to the lowest and add the cream (Brazilian creme de leite), stirring just until hot, without letting it boil so it does not split. Taste for salt and scatter with chopped parsley.
7. Serve with the rice and the potato sticks on top at the last moment so they stay crisp.