Mushroom Stroganoff

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Mushroom Stroganoff
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Makes: 2 servings adjust
A few clever substitutions can make this traditional creamy casserole low in fat and calories

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion, finely chopped
  • 1 tablespoon Paprika
  • 2 Garlic Cloves, crushed
  • 300 grams Mushrooms, chopped

Step 1

Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.

Ingredients

  • 150 milliliters Stock
  • 1 tablespoon Worcestershire Sauce
  • 3 tablespoons Sour Cream
  • bunch Fresh Parsley, roughly chopped

Step 2

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.

Ingredients

  • 250 grams Wild Rice, cooked

Step 3

Heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.
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