Matt's Mushroom Stroganoff With Wild Rice
Ingredients
- 2 tsp olive oil
- 1 onion finely chopped
- 1 tbsp paprika
- 2 garlic cloves crushed
- 300 g Matt’s local mushroom chopped
- 150 ml low-salt beef or vegetable stock
- 1 tbsp Worcestershire sauce or vegetarian alternative
- 3 tbsp low-fat soured cream
- Small bunch parsley roughly chopped
- 250 g pouch cooked wild rice
Instructions
- Heat 2 tsp olive oil in a large non-stick frying pan and soften 1 finely chopped onion for about 5 mins.
- Add 1 tbsp paprika and 2 crushed garlic cloves, then cook for 1 min more. Add 300g mixed mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in 150ml low-sodium beef or vegetable stock and 1 tbsp Worcestershire sauce or vegetarian alternative.
- Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through 3 tbsp half-fat soured cream and most of the small bunch of roughly chopped parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat 250g pouch cooked wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
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