Mushroom stroganoff

Name: Mushroom stroganoff
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 1 small onion, finely chopped; 4 cloves garlic, crushed; 450 g mushrooms (try a 250g pack Portabellini, in 1cm slices, plus a 200g pack No.1 Woodland Mushrooms, roughly torn into bitesized pieces); 1 tbsp brandy (optional); 1 tsp Cooks’ Ingredients Smoked Paprika, plus a pinch to serve; 1 tsp Cooks' Ingredients White Miso; 125 ml vegetable stock; 3 tbsp Essential Soured Cream; 25 g pack curly parsley, leaves only, finely chopped; 250 g pack cooked long grain rice, to serve

Miso and smoked paprika bring a depth of flavour to this stroganoff that is quick to get to the table, but tastes like you’ve spent hours making it!

5 out of 5 stars(10) Rate this recipe

HealthyLow fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 tbsp Essential Olive Oil
1 small onion, finely chopped
4 cloves garlic, crushed
450g mushrooms (try a 250g pack Portabellini, in 1cm slices, plus a 200g pack No.1 Woodland Mushrooms, roughly torn into bitesized pieces)
1 tbsp brandy (optional)
1 tsp Cooks’ Ingredients Smoked Paprika, plus a pinch to serve
1 tsp Cooks' Ingredients White Miso
125ml vegetable stock
3 tbsp Essential Soured Cream
½ x 25g pack curly parsley, leaves only, finely chopped
250g pack cooked long grain rice, to serve

In a large frying pan or wok, add the oil over a low-medium heat. Add the onion and garlic and cook until the onion is softened, but not browned, about 5-7 minutes.
Add the mushrooms, increase the heat to medium-high and stir fry for about 5 minutes, until they release most of their moisture. Add the brandy, if using, to the pan and cook off until it evaporates.
Add the paprika and miso and stir, then pour in the stock and let it simmer for 2 minutes more until reduced a little. Remove the pan from the heat and stir in the soured cream and most of the parsley.
Cook the rice according to pack instructions. Serve the stroganoff over the rice, with the reserved parsley and a pinch of smoked paprika sprinkled on top.