Mushroom stroganoff

Name: Mushroom stroganoff
Total time: 30 min
Cuisine: Russian
Ingredients: 2 tbsp olive oil; 1 onion, sliced; 500g chestnut mushrooms, thickly sliced; 2 garlic cloves, crushed; 2 tsp smoked paprika; 1 tbsp tomato purée; 150ml vegetable stock; 150ml soured cream; 1 tbsp chopped fresh parsley

Meaty mushrooms in a creamy paprika sauce. Quick enough for a midweek dinner and lovely over rice.

Vegetarian

Time30 min
LevelEasy
Costabout £1.25 a head

4 servings

Ingredients

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2 tbspolive oil
1onionsliced
500 gchestnut mushroomsthickly sliced
2garlic clovescrushed
2 tspsmoked paprika
1 tbsptomato purée
150 mlvegetable stock
150 mlsoured cream
1 tbspchopped fresh parsley

Method

1
Heat half the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 6 minutes each until golden, then set aside.
6 min
2
Add the remaining oil and cook the onion for 5 minutes. Stir in the garlic, paprika and tomato purée for 1 minute.
5 min
3
Return the mushrooms with the stock and simmer for 5 minutes.
5 min
4
Take off the heat and stir in the soured cream. Season well.
5
Scatter with parsley and serve with rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.