Mushroom Stroganoff

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 tablespoon paprika
• 2 garlic cloves, crushed
• 10 ounces mixed mushrooms, cut into quarters
• 3/4 cup low sodium beef broth or 3/4 cup vegetable stock
• 1 tablespoon worcestershire sauce
• 3 tablespoons half-fat sour cream
• 1/2 ounce parsley, roughly chopped
• 9 ounces cooked wild rice

Recipe

• 1 heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes add the garlic and paprika, then cook for 1 min more. add mushrooms and cook on a high heat, stirring often, for about 5 minutes
• 2 pour in the stock and worcestershire sauce. bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream, season with lots of black pepper and most of the parsley.
• 3 make sure the pan is not on the heat or the sauce may split.
• 4 heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.