Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 3 servings
Ingredients: 2 punnets, thickly sliced (500g) Mushrooms; 2/3 cup (150g) Sour Cream; 1 large onion (150g) Onions; to serve (450g cooked) Wholegrain Pasta; 1 1/2 tsp (6g) Paprika

Recipes · Dinner · Recipe, Typed Supps

Mushrooms browned hard enough to taste like something that was never meat.

Allergens and patterns

Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

2 punnets, thickly sliced (500g) Mushrooms — Brown them in batches in a hot dry pan. Crowded and wet, they boil and taste of nothing.
2/3 cup (150g) Sour Cream — Stirred in off the heat, because it splits at a boil.
1 large onion (150g) Onions — Sweet base under all that earthiness.
to serve (450g cooked) Wholegrain Pasta — Or rice. Something to catch the sauce.
1 1/2 tsp (6g) Paprika — Smoked paprika gives the depth that would otherwise come from meat.

Nutrition per serving

Calories: 393.7 kcal
Protein: 15.6g
Carbohydrate: 53.3g
of which sugars: 7g
Fat: 13g
of which saturated: 7g
Fibre: 10.8g
Sodium: 32.5mg

Method

Brown the mushrooms in batches and set them aside.
Soften the onion, add the paprika, and cook a minute.
Return the mushrooms with a splash of stock and simmer five minutes.
Off the heat, stir in the sour cream and serve over the pasta.