Mushroom Stroganoff

We used to make mushroom stroganoff with a packet mix but I think this recipe might be just as easy. We took our inspiration from here but made some tweets to make is syn free (or 2 syns with a bit of wine). We also added a few puy lentils, which we had left over, to our rice.

 

Ingredients

• A few sprays of fry light
• 1 large onion chopped
• 550g mushrooms, quartered
• 1 clove of garlic
• 1 tsp ground paprika
• a good pinch chilli powder
• 100ml water (or even better white wine - 2 syns per portion)
• 30g tomato purée 
• 1 vegetable stock cube, dissolved in 50ml water
• 100ml creme fraiche 
• ½ tsp chopped parsley

Instructions

Spray the pan with some generous sprays of fry light. Add the onions, mushrooms, garlic, spices and water (wine) and cook for 10 minutes. 

Stir in the tomato purée, stock and creme fraiche. Bring to the boil and then reduce the heat to a simmer. Add the parsley.

If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. 

Serve with boiled rice.