Mushroom Stroganoff – 332 calories

It is absolutely possible to make this a lot lower in calories if you cut out certain ingredients (sherry!) or use low fat creme fraiche of soft cheese – BUT if you want a truly delicious tasting, rich mushroom stroganoff – this is your recipe!

We harvested one of our courgettes and I thinly sliced it and griddled it over a low heat with a little butter and olive oil for around 15 minutes.

Preparation Time:  15 mins

Cooking Time:  20

Serves:  2

Calories per serving: 332.2

Ingredients

Onions – 80g

Chestnut Mushrooms – 240g

Tomato Puree – 25g

Stock Cubes, Beef – ½ Cube/6g

Garlic, Raw – 2 Avg Cloves/6g

Sherry, Dry – 50ml

Parsley, Fresh – 2 Tbsps/7.6g

Paprika – 1 Tsp/2g

Worcestershire Sauce – 10g

Water – 250ml

Creme Fraiche, Full Fat – 50g

Soft Cream Cheese – 90g

Olive Oil – 15ml

Preparation:

Peel and finely dice the onion

Peel and finely dice the garlic

Wipe and cut the mushrooms into bite sized pieces.

Finely chop the parsley.

Boil the water and measure out 250ml of boiling water, add the half stock cube and stir until dissolved.

Method:

Heat the oil in a large pan over a medium heat. Add the onions & garlic and fry until soft (but not browned). If it starts to dry out you can add some of the stock.

Add the mushrooms to the pan with paprika, sherry, Worcestershire sauce and then the remaining stock. Add the tomato puree.

Allow to reduce and let the mushrooms cook down a bit.

Add the cheese and stir slowly until all mixed in.

Finally stir in the creme fraiche.

Serve with rice / potato or cauliflower rice! Just before serving, sprinkle with the fresh parsley.

Also delicious on a slice of toast!

Nutrition Data Per Serving

Calories (kcal) 332.2

Carbohydrate (g) 9.5

Fat (g) 26.4

Fibre (g) 2.4

Fruit & Veg 1.7

Protein (g) 7.2

Alcohol 3.9