Tuesday, 6 August 2013

Mixed Mushroom Stroganoff

This is an adaptation of a BBC Good Food recipe with my spin on it to make it a good deal healthier - mainly as I am doing the 5:2 “diet” at the moment and this is something that is excellent for one of the fast days.

Of course, you don’t have to us Quark: feel free to be more authentic and use soured cream (“smetana”) in it’s place. I tried out making “cauliflower rice” here but again, feel free to have normal rice with it - a long grain / wild rice mix is particularly good, or even tagliatelle. 

If you do decide to go for cauliflower rice, just blitz about half a head in a food processor, bung it in a microwave-proof bowl, season with salt and lots of pepper and then microwave, covered, for about two minutes. That's it. And I have to say, I really like it.

I’ve been a bit woolly with mushroom & stock quantities - just adjust each to taste.

Mixed Mushroom Stroganoff
serves 2

10 sprays olive oil Frylight (or 1 tsp olive oil)
½ medium onion, finely chopped
1 tbsp paprika - 1 tsp smoked & 2 tsp Hungarian hot
2 garlic cloves, finely chopped
300-350g mixed mushrooms (I used shitake, oyster & chestnut), oysters torn the rest sliced thickly
150-200ml beef stock
1 tbsp Worcestershire sauce
3 tbsp Quark
freshly ground black pepper
small bunch parsley, leaves picked & roughly chopped

Heat the oil in a large non-stick frying pan and cook the onion on a lowish heat for 10 minutes until softened.

Add the garlic and cook for a minute or so more.

Turn the heat up and add the mushrooms and paprika. 

Cook for about 5 minutes, stirring often.

Pour in the stock and Worcestershire sauce. Bring to the boil, then reduce to a fairly fierce simmer and let bubble away for 5 mins or so until until the sauce has thickened.

Take off the heat (to ensure the quark or sour cream doesn’t split) then stir through the quark and most of the parsley.

Serve immediately with your choice of rice, pasta etc and sprinkle with a little extra parsley.

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