Mushroom Stroganoff
A vegetarian stroganoff using mushrooms. Allergy - milk Serve for lunch or as a main dish for dinner. Serve hot
Servings: 2
Calories: 193kcal
Ingredients
- 40 g Black or Puy Lentils Dry weight - rinsed well
- 1 Medium Onion Finely chopped
- 4 Small Spring Onions Trimmed, cleaned and chopped
- 400 g Mushrooms Sliced - pick your favourites or use a mixture
- 30 ml Low Fat Creme Fraiche
- 1 pinch Smoked Sweet Paprika
- 2 teaspoons Coconut Oil or Olive Oil
- 1 handful Flat Leaf Parsley
- 10 g Dried Porcini Mushrooms Optional - soak in 20 ml warm water or vegetable stock for at least half an hour
Instructions
- Put the lentils into a pan with around 150-200ml of water and a pinch of salt. Bring to a gentle simmer
- Soften the onion and garlic with the paprika in the oil over a low heat for around 10 minutes.
- Add the sliced mushrooms and stir well
- Chop the dried mushrooms and add to the mixture. Continue to cook for 3-4 minutes till the mushrooms are sealed
- Add the stock or liquid used to soak the mushroom and cook for 5-10 minutes or so to reduce down. If the mixture becomes too dry add a little more stock or water
- When the lentils are cooked - tender but still slightly nutty - drain them well and cover to keep warm
- Stir the creme fraiche through the mushrooms, taste and season well with salt and pepper and serve garnished with chopped parsley
Nutrition
Calories: 193kcal