01 May Light mushroom stroganoff
Posted at 00:39h
in Recipes
Ingredients
- 1 tbsp Olive oil
- 1 small Red onion, sliced
- 350g Large flat mushrooms
- 1 clove Garlic
- 1/2 Red capsicum
- 1 tsp Smoked paprika
- 1 tbsp Fresh thyme, chopped, or 1 tsp dried
- 150ml Vegetable stock
- 140g Basmati rice
- 150ml Reduced fat crème fraiche
- 1 tbsp Lemon juice
- 3 tbsp Flat leaf parsley, roughly chopped
Method
- Heat the olive oil in a casserole dish or deep frying pan and add the red onion
- Fry for 3-4 mins until softened and beginning to brown
- Slice the flat mushrooms, garlic and red capsicum and add to the pan
- Fry for a further 5-7 mins, until softened
- Stir through the paprika and thyme
- Pour in vegetable stock and simmer gently for 20 mins
- Meanwhile, cook the rice according to the pack instructions
- Stir the crème fraiche and lemon juice through the mushroom mixture and gently bubble for a further 5 mins
- Mix through the parsley, if you like
- Serve on top of the cooked rice, sprinkled with extra fresh parsley, chopped, if using, and seasoned with freshly ground black pepper