Mushroom Stroganov
15g butter
350g mushrooms, sliced
250g onions, sliced thinly
3 cloves garlic, crushed
20g sauce flour
1 pint vegetable or mushroom stock
100g vegetarian meat alternative (I had Fry's Chunky Wok & Stew Strips)
60ml single cream
small handful parsley
Melt butter in a heavy sauce pan and add the garlic, onions and mushrooms. Sweat over a low heat until the onions are soft & translucent and the mushrooms are well cooked.
Sprinkle in the sauce flour and stir to combine it with the butter and pan juices. Add the vegetable stock and simmer until thickened, then add the veggie "meat" and heat through.
Finally stir in the cream and chopped parsley, check the seasoning and serve with rice or noodles.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 384.7
Carbohydrate (g) 34.1
Protein (g) 17.9
Fat (g) 18.5
Fibre (g) 4.8
I had one portion with 50g of the Black Japonica rice I brought back from California.
15g butter
350g mushrooms, sliced
250g onions, sliced thinly
3 cloves garlic, crushed
20g sauce flour
1 pint vegetable or mushroom stock
100g vegetarian meat alternative (I had Fry's Chunky Wok & Stew Strips)
60ml single cream
small handful parsley
Melt butter in a heavy sauce pan and add the garlic, onions and mushrooms. Sweat over a low heat until the onions are soft & translucent and the mushrooms are well cooked.
Sprinkle in the sauce flour and stir to combine it with the butter and pan juices. Add the vegetable stock and simmer until thickened, then add the veggie "meat" and heat through.
Finally stir in the cream and chopped parsley, check the seasoning and serve with rice or noodles.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 384.7
Carbohydrate (g) 34.1
Protein (g) 17.9
Fat (g) 18.5
Fibre (g) 4.8
I had one portion with 50g of the Black Japonica rice I brought back from California.
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