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
Heat the olive oil in a casserole dish or deep frying pan and add the red onion
Fry for 3-4 mins until softened and beginning to brown
Slice the flat mushrooms, garlic and red capsicum and add to the pan
Fry for a further 5-7 mins, until softened
Stir through the paprika and thyme
Pour in vegetable stock and simmer gently for 20 mins
Meanwhile, cook the rice according to the pack instructions
Stir the crème fraiche and lemon juice through the mushroom mixture and gently bubble for a further 5 mins
Mix through the parsley, if you like
Serve on top of the cooked rice, sprinkled with extra fresh parsley, chopped, if using, and seasoned with freshly ground black pepper