Rich And Creamy Mushroom Stroganoff
A vegetarian alternative to beef stroganoff. Perfect with pasta!
Equipment
Ingredients
- 500 g Mushrooms
- 250 ml Vegetable Stock
- 200 ml Sour Cream (crème fraiche or coconut cream)
- 2 tbsp Olive Oil
- 1 Onion
- 2 Cloves of Garlic
- 1 tbsp Flour
- 1 tsp English Mustard
- 1 tsp Paprika
- Parsley
Instructions
- Heat the oil in a frying pan and add the onion and fry on low to medium heat for about 10 minutes. Cook until soft. Add the cloves of garlic and cook for another minute.
- Add the chopped mushrooms and fry for 5 minutes until golden. Add the paprika, mustard and flour and mix until everything is coated. Pour in the stock and bring to the boil, then simmer for 5 -10 minutes. Add the cream and heat through then take off the heat. Mix in some parsley and serve with pasta.
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Mushroom stroganoff can be stored in the refrigerator for up to four days.
Nutrition
Calories: 212kcalCarbohydrates: 12gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 29mgSodium: 377mgPotassium: 509mgFiber: 2gSugar: 6gVitamin A: 474IUVitamin C: 7mgCalcium: 62mgIron: 1mg
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