15 minute mushroom stroganoff

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic
  • 500 g Mushrooms
  • 1 Onion, medium
  • 4 tbsp Parsley, fresh

• Canned Goods

  • 50 ml Vegetable stock

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 3 tbsp Sour cream

Found on amuse-your-bouche.com

Description

Ingredients

• 1tbsp oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 500g mushrooms, sliced or diced
• 50ml vegetable stock
• 1tsp smoked paprika
• Black pepper
• 3tbsp sour cream (I used reduced fat)
• 4tbsp fresh parsley, chopped

Directions

• Heat the oil in a large frying pan, and cook the onion, garlic and mushrooms over a medium heat for 5-10 minutes, until slightly softened. Add the vegetable stock and smoked paprika, and season well with black pepper (and a little salt if you used low sodium stock). Cook for a further 5 minutes.
• Just before serving, stir in the sour cream and half of the parsley, and once heated through, serve topped with the remaining parsley. I served mine alongside a wild rice mixture.