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Mushroom stroganoff
A delightful meal with mushrooms – yes, you can enjoy stroganoff just as much without meat.
Nutrition: per serving
Calories
475kcalProtein
15gTotal fat
15gSaturates
9gFibre
6gCarbs
68gSugar
8gSalt
1gIngredients
15g mixed dried mushrooms *
Knob of butter
1 banana shallot or small onion, finely sliced
2 garlic cloves, chopped
250g portabella mushrooms, sliced
100g full-fat soured cream
½ tsp paprika *
Small handful flat leaf parsley, chopped
150g basmati * and wild rice, cooked to serve
Splash mushroom ketchup, to serve (optional)
* Available at Holland & Barrett
Method
1
Put the dried mushrooms in a small bowl and cover with boiling water. Set aside.
2
Heat some butter in a frying pan and add the shallot or onion. Cook gently for about 10 minutes until golden and soft. Drain the liquor from the mushrooms, reserving it in a jug. Squeeze the softened mushrooms of excess liquid then chop roughly. Add to the onions and stir for 1 minute.
3
Add the garlic and fresh mushrooms to the pan, with a little more butter if you like, turn the heat up and cook for another 10 minutes until the mushrooms are soft and juicy. Season. Off the heat, stir in the soured cream and paprika. Return to a very gentle heat and add a little of the reserved mushroom liquor to make a creamy sauce.
4
Divide the cooked rice between 2 bowls, top with the mushrooms and scatter with parsley and a pinch more paprika. Add a splash of mushroom ketchup if you like.
5
As a treat, add a splash of brandy or sherry to the cooked mushrooms and cook for 1 minute before adding the cream.
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