Mushroom Stroganoff

Mushroom Stroganoff Recipe by Turning Point Wellness

NUTRITION INFO (1 SERVING)

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INGREDIENTS INFO (SERVES 2)

  • Tablespoon (15ml) Olive Oil, Standard
  • Medium onion (150g) Onions, Raw
  • Tablespoon (6.8g) Paprika
  • [2x] Medium clove (3g) Garlic, Raw
  • [3x] 100g (as sold) Asda Extra Special Mixed Mushrooms
  • 150.0g Knorr Vegetable Reduced Salt Stock Cubes 6 x 9g
  • [3x] Serving (5ml) Lea and Perrins Worcester Sauce 150ml
  • [4x] Large sprig (1g) Parsley, Fresh
  • [3x] Tablespoon (15ml) Soured Cream, Reduced Fat

METHOD

  1. Add olive oil to a frying pan on a medium heat. Cook the onion for 5 minutes until starting to soften.
  2. Add the paprika and garlic, then cook for 1 minute. Add the mushrooms and cook on a high heat, stirring often, for another 5 minutes.
  3. Pour in the stock and Worcestershire sauce then simmer for 5 minutes until the sauce thickens.
  4. Turn off the heat and stir in the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
  5. Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
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