Light mushroom stroganoff

Feeds 2

Ingredients

1 tbsp Olive oil

1 small Red onion, sliced

350g Large flat mushrooms

1 clove Garlic

1/2 Red capsicum

1 tsp Smoked paprika

1 tbsp Fresh thyme, chopped, or 1 tsp dried

150ml Vegetable stock

140g Basmati rice

150ml Reduced fat crème fraiche

1 tbsp Lemon juice

3 tbsp Flat leaf parsley, roughly chopped

Method

  1. Heat the olive oil in a casserole dish or deep frying pan and add the red onion

  2. Fry for 3-4 mins until softened and beginning to brown

  3. Slice the flat mushrooms, garlic and red capsicum and add to the pan

  4. Fry for a further 5-7 mins, until softened

  5. Stir through the paprika and thyme

  6. Pour in vegetable stock and simmer gently for 20 mins

  7. Meanwhile, cook the rice according to the pack instructions

  8. Stir the crème fraiche and lemon juice through the mushroom mixture and gently bubble for a further 5 mins

  9. Mix through the parsley, if you like

  10. Serve on top of the cooked rice, sprinkled with extra fresh parsley, chopped, if using, and seasoned with freshly ground black pepper

VegetarianHannah Micich