Mushroom stroganoff

Mushroom stroganoff

A handful of clever substitutions can make this standard creamy casserole reduced in unwanted fat and calories

Nutrition and added data

Nutrition: per serving

Substances

Most likely the most broadly-utilized oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an essential ingredient in a great number of recipes. Native to Asia…

A spice that is central to Hungarian cuisine, paprika is produced by drying a distinct type of…

The mushroom is a fungus which comes in a broad range of types that belong to two distinct…

One particular of the most ubiquitous herbs in British cookery, parsley is also well-known in European and…

  • 250g pouch cooked wild rice
  • Heat 2 tsp olive oil in a massive non-stick frying pan and soften 1 finely chopped onion for about five mins.

    Add one tbsp paprika and two crushed garlic cloves, then cook for 1 min more. Add 300g mixed mushrooms and cook on a large heat, stirring often, for about 5 mins.

    Pour in 150ml minimal-sodium beef or vegetable stock and one tbsp Worcestershire sauce or vegetarian option.

    Deliver to the boil, bubble for five mins until the sauce thickens, then turn off the heat and stir by means of 3 tbsp half-fat soured cream and most of the small bunch of approximately chopped parsley. Make confident the pan is not on the heat or the sauce could split.

    Heat 250g pouch cooked wild rice following pack instructions, then stir by means of the remaining chopped parsley and serve with the stroganoff.

    Joss Whedon

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