Vegetarian Mushroom Stroganoff with Soured Cream
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Ingredients
- 450 g mixed wild mushrooms
- 1 onion
- 2 garlic cloves
- 150 ml vegetable stock
- 150 ml soured cream
- 10 g fresh parsley
- 250 g long grain rice
Nutrition (per serving)
- Calories
- 347 kcal
- Protein
- 9.1 g
- Carbohydrate
- 57.6 g
- of which sugars
- 5.3 g
- Fat
- 8.5 g
- of which saturates
- 4.8 g
- Fibre
- 3.8 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions, then drain.
- 2
Fry the sliced mushrooms, onion and crushed garlic in a splash of oil for 8-10 minutes until golden and any liquid has cooked off.
- 3
Pour in the vegetable stock and simmer for 2 minutes.
- 4
Stir in the soured cream and warm through gently without boiling.
- 5
Scatter over the chopped parsley and serve over the rice.
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