A vegetarian twist on the traditional stroganoff, this mushroom version is easy to make and full of flavor.
Servings: 2 -3
- 1 ½ tablespoon butter 7g
- 1 onion medium
- 7 oz crimini mushrooms 200g (brown)
- 6 oz portabella mushrooms 170g (portabello)
- ½ tablespoon flour
- ½ cup stock 120ml vegetable, beef or chicken all fine, as you have/to suit dietary needs
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 tablespoon sour cream
- 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
Calories: 197kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 346mg | Potassium: 868mg | Fiber: 2g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1.2mg