15 minute mushroom stroganoff
Try this 15 minute mushroom stroganoff recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 cloves garlic minced
- 1 medium onion diced
- black pepper
- 1 tsp smoked paprika
- 4 tbsp fresh parsley chopped
- 1 tbsp oil
- 500 g mushrooms sliced or diced
- 50 ml vegetable stock
- 3 tbsp sour cream (i used reduced fat)
- Carbohydrate 18.7607668141869 g
- Cholesterol 0 mg
- Fat 27.507725054856 g
- Fiber 3.74835006269296 g
- Protein 3.01361500029039 g
- Saturated Fat 3.61629600710566 g
- Serving Size 1 1 Serving (476g)
- Sodium 119.775691745475 mg
- Sugar 15.012416751494 g
- Trans Fat 1.41824200265219 g
- Calories 322 calories
Heat the oil in a large frying pan, and cook the onion, garlic and mushrooms over a medium heat for 5-10 minutes, until slightly softened. Add the vegetable stock and smoked paprika, and season well with black pepper (and a little salt if you used low sodium stock). Cook for a further 5 minutes.Just before serving, stir in the sour cream and half of the parsley, and once heated through, serve topped with the remaining parsley. I served mine alongside a wild rice mixture.
