Umami
Umami

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Mushroom stroganoff

2 servings

servings

30 minutes

total time

Ingredients

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

Directions

Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.

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.

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.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition

Serving Size

-

Calories

329

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

0.7 mg

Total Carbohydrate

50 g

Dietary Fiber

4 g

Total Sugars

8 g

Protein

11 g

2 servings

servings

30 minutes

total time
Start Cooking