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Mushroom stroganoff

Mushroom stroganoff

Lucy Netherton

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.4 out of 5.504 ratingsRate

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A few clever substitutions can make this traditional creamy casserole low in fat and calories

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Rhubarb & almond crumble tart

A star rating of 4.8 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 onion

finely chopped
1 tbsp sweet paprika
2 garlic cloves

crushed
300g mixed mushrooms

chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce

or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley

roughly chopped
250g pouch cooked wild rice

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Nutrition: per serving

kcal329

low
fat9g

low
saturates1g
carbs50g
sugars8g

low
fibre4g
protein11g
salt0.7g

low

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.

ALSO DISCOVER

MUSHROOM GUIDE

How to microwave mushrooms

Recipe from Good Food magazine, February 2012

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A star rating of 4.4 out of 5.504 ratings

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