Mushroom stroganoff
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tsp olive oil
- 1 onionfinely chopped
- 1 tbsp sweet paprika
- 2 garlic clovescrushed
- 300g mixed mushroomschopped
- 150ml low-sodium beef or vegetable stock
- 1 tbsp Worcestershire sauceor vegetarian alternative
- 3 tbsp half-fat soured cream
- small bunch of parsleyroughly chopped
- 250g pouch cooked wild rice
Nutrition: per serving
- kcal329low
- fat9glow
- saturates1g
- carbs50g
- sugars8glow
- fibre4g
- protein11g
- salt0.7glow
Method
step 1
Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
step 2
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
step 3
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
step 4
Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
