Mushroom stroganoff
Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice.
Ingredients
- 25g/1oz butter
- 1 tbsp oil
- 160g/5¾oz sliced onions
- 550g/1lb 4oz medium mushrooms, sliced
- ½ tsp garlic ±è³Ü°ùé±ð
- 1 tsp ground paprika
- a good pinch chilli powder
- 50ml/2fl oz white wine
- 30g/1oz tomato ±è³Ü°ùé±ð
- 1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water
- 100ml/3½fl oz cream
- ½ tsp chopped parsley
- boiled rice, to serve
Method
Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic ±è³Ü°ùé±ð, spices and wine and cook for 10 minutes.
Stir in the tomato ±è³Ü°ùé±ð, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.
If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.
Serve with boiled rice.
