Last minute dinner sorted: Cook mushroom stroganoff tonight

Mushroom stroganoff - quite a delicious little treat.


Mushroom stroganoff - fairly a scrumptious little deal with.

You may preserve your quorn – for my cash, the most effective plant-based substitute for meat is an precise plant: the mushroom. (They need to be to your cash, too; you should buy the quantity of mushrooms required for this recipe for $5.)

In texture and skill to tackle flavour, mushrooms mimic meat, particularly beef, extraordinarily properly. They’re a complete meals, totally unprocessed, and really fast and straightforward to each put together and cook dinner.

This vegetarian tackle the beefy traditional is lighter and more healthy whereas nonetheless creamy and satisfying – the proper early autumn dish. Better of all, you may have it on the desk in underneath half-hour.

* Recipe: Beef Stroganov
* Recipes: Harvest ratatouille with basil oil and grilled polenta
* Recipe: Chicken and mushroom pasta with spelt spaghetti

Mushroom stroganoff

by Nicola Galloway

Crème fraiche is greatest for this recipe however there's the choice to make use of store-bought bitter cream, nonetheless the thickeners within the cream might have an effect on the consistency of the sauce so add additional inventory as wanted.

Serves 2-3


1 tbs olive oil

½ onion, finely chopped

2 tsp smoked (candy) paprika

400g button mushrooms, quartered

200g crème fraiche (or bitter cream)

2-3 tbs hen or vegetable inventory

Small knob of butter, about 20g

4 small gherkins, sliced

Handful of parsley, roughly chopped

Cooked white rice or fettucine to serve


Warmth oil in a heavy-based frying pan over reasonable warmth. Add onions and sauté with out colouring for five minutes.

Add paprika and mushrooms and cook dinner 4-5 minutes till mushrooms soften.

Stir in crème fraiche, inventory, butter and three-quarters of the chopped gherkins. Bubble gently for a couple of minutes till the sauce has melted collectively. Season to style with salt and freshly cracked pepper.

Take off warmth and scatter with the parsley and remaining sliced gherkins and serve instantly, with fluffy white rice or buttered fettucine.

Extra last-minute dinners

Caramelised onion and potato frittata, by Nadia Lim. Get the recipe here

Beef chow mein, by My Meals Bag. Get the recipe here

Chunky vegetable soup, by Ray McVinnie. Get the recipe here

Hen burgers with peanut satay, by My Meals Bag. Get the recipe here

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