Mushroom stroganoff

What you need (1 generous serving):
1 tbsp vegetable oil, such as olive oil or sunflower oil
1 clove of garlic, minced
1 small-ish onion, roughly chopped
200 g mixed mushrooms, cut in bitesize pieces
1 heaped tsp flour
100ml. vegetable broth (from a stock cube)
salt & plenty of fresh ground pepper to taste
50ml soy cooking cream
1 tsp dried herbs such as thyme or parsley
1 tbsp mild paprika
warm cooked pasta of choice (I like penne or tagliatelle), to serve
Heat the oil in a skillet and saute the onion and garlic until the onion is translucent. Add the mushrooms and paprika and cook for a couple of minutes until the mushrooms start to colour. Stir in the flour and cook for 1 minute. Add the broth slowly while constantly stirring. Add the cream, bring the sauce to the boil and season with salt, pepper and herbs. Cook for a few more minutes (reduce the sauce a bit if necessary) and serve over pasta.

Based on this recipe.

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