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Mushroom Stroganoff

by Jac's Veghead (follow)
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A few clever substitutions turn this traditional creamy casserole into a low fat and low calorie dinner. Mushrooms are high in iron, filling, and have a beautifully earthy taste. Serve this dish with rice or pasta for a complete warming and healthy meal.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2 servings

2 tsp olive oil
1 onion
1 tbsp paprika
2 garlic cloves
300g mushrooms
150ml stock
1 tbsp Worcestershire sauce (vegetarian)
3 tbsp light sour cream or plain yogurt
Handful flat leaf parsley
1 cup raw rice

Put your rice on to cook.

Heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes. Add the garlic and paprika, then cook for another minute until soft.

Add the mushrooms and cook on a high heat, stirring often until they are cooked and have shrunk dramatically.

Pour in the made stock and Worcestershire sauce. Bring to the boil and allow to bubble for 5 minutes. Once the sauce has thickened turn off the heat and stir through the sour cream or yogurt and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

By now your rice should be ready, serve into bowls. Stir the remaining parsley through the mushroom stroganoff and ladle over the rice.
Served with rice and broccoli.


#Gluten Free
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