Mushroom Stroganoff

A vegetarian friendly version of a traditional Russian dish

2
10
25
Equipment: 
  • Sharp knife
  • Chopping board
  • Garlic press
  • Large frying pan
  • Jug
Ingredients: 
  • 1 medium onion, chopped finely
  • 300g mushrooms, sliced
  • 2 garlic cloves, pressed or chopped finely
  • 3 tbsp low fat sour cream
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tsp olive oil
  • 1 tsp vegetarian Worcestershire sauce (optional)
  • Black pepper to season
Simple steps: 
  1. In the frying pan heat the oil gently and cook the onion until soft
  2. Add the garlic and paprika to the onion and cook for 1 minute
  3. Add the mushrooms to the pan and turn the heat up to high for 5 minutes
  4. Add the stock to the pan and vegetarian Worcestershire sauce
  5. Bring the pan to the boil and then simmer for 5 minutes
  6. When the sauce has thickened remove from the heat and allow to cool slightly 
  7. Stir in the sourced cream 
  8. Serve

Serve with rice

Try serving with tagliatelle or wild rice

For a meatier recipe try this with beef added and use beef stock instead of vegetable stock

Calories: 
126
Protein: 
7g
Fat: 
6.1g
Saturated fat: 
2.1g
Carbohydrates: 
15.1g
Sugars: 
6.4g
Salt: 
87mg
Dietary fibre: 
4.4g
Allergen information: 
Barley
Celery
Milk
Sulphites