Mushroom Stoganoff
Serves 4
Quick Dinners
Vegetarian
Gluten Free
Crowd Pleasers
Saucy
Check out my vegetarian spin on an oldie but a goodie!
Prep time – 10 minutes
Cook time – 15 minutes
Ingredients
500g mushrooms, sliced
2 large brown onions, sliced
1 tablespoon extra virgin olive oil
¼ cup butter
4 cloves garlic, finely chopped
½ cup dry white wine
1 tablespoon chicken stock powder (see pic below)
½ tablespoon smoked paprika
¼ teaspoon ground nutmeg
1 teaspoon dried marjoram
500g tub of sour cream
Salt and pepper, to taste
¼ cup parsley leaves, roughly chopped – to garnish
Massel chicken stock powder is vegan & gluten free
Cooking Steps
1
Heat oil in a large fry pan on a high heat. Add sliced onions and lightly sauté for a minute. Add butter, cook to melt.
2
Next, add mushrooms and sauté for a further 5 minutes. Add paprika and nutmeg and cook for another minute. Finally, add wine, stock powder, marjoram, garlic and sour cream.
3
Finally, stir until cream has completely blended to form a sauce. Simmer for a further 5 minutes. Season with pepper and salt, to taste.
4
To serve add chopped parsley as a garnish.
Serve with boiled rice or pasta (GF option) and steamed broccoli … enjoy!!