A vegetarian twist on the traditional stroganoff, this mushroom version is easy to make and full of flavor.
30 minute meal, vegetarian stroganoff
Servings: 2 -3
Calories: 197 kcal
120ml vegetable, beef or chicken all fine, as you have/to suit dietary needs
Chopped parsley to serve
Dice the onions and chop the mushrooms into small-ish chunks - I tend to halve the crimini then slice, cut the portabella into slices then into a dice.
Melt the butter over a medium heat in a skillet/saute pan and add the onions. Cook, stirring occasionally, until softened, about 3-5minutes.
Add the mushrooms and cook, increasing the heat if need be so they cook without becoming too wet.
Once the mushrooms have softened, about 3-5min, add the flour to absorb the excess fat then add the stock, paprika and thyme. Stir to ensure any browning from the pan is mixed in then bring to a simmer and cook for 5-10minutes.
Remove from the heat, allow to cool slightly then stir through the sour cream before serving over rice, pasta or spaetzle, topped with some chopped fresh parsley
Amount Per Serving
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Total Carbohydrates 16g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.