Wednesday, 19 June 2013

Mushroom Stroganoff

A mountain of mushrooms? Don't mind if I do. I love mushrooms, to the point that I could have a whole bucket of them in a dish. So Mushroom Stroganoff already sounded like it would be right up my street! And, it most definitely was. I am completely in awe of this dish - so unbelievably simple and it genuinely tastes incredible. Like really, really, really good. 

I think it only took about 10-15 minutes to cook and ooo what a treat!

This recipe apparently equates to around 100 calories but I opted for half fast creme fraiche instead of reduced fat sour cream. Even still, it's a VERY low calorie meal and is part of the 5:2 bikini/fasting diet so a good one if you're trying that (apparently it is actually meant to be good for you as it cleanses and removes your body of harmful toxins).



To serve 2 people...

[Adapted from the 5:2 Diet recipe]

All you need is:

500g mushrooms, mixed varieties
1 tbsp worchestershire sauce
2 tsp paprika
150ml beef or vegetable stock
a little oil
courgette (optional)
2 onions, diced or sliced
1 tsp tomato puree (optional)
2 garlic cloves, crushed
2-3 tbsp reduced fat creme fraiche

Goes nicely with brown rice (I opted for just the stroganoff with nothing else as the flavours are delicious enough for it to be eaten on its own!)

Chop your veggies up as you wish - sliced, diced, whatever.
Add the onions to a frying pan with a small amount of oil on medium-low heat. Fry until softened a little then add courgette. Fry for an extra couple of minutes then add the garlic and paprika. Add the mushrooms.



Pour in the stock, purree (if using) and worchestershire sauce and stir.
Leave to simmer for 5 minutes to allow the liquid to thicken.

After 5 minutes, take off the heat and stir in the creme fraiche (important so it doesn't split!) and the parsley








  

Very, very yummy! Even better when you're cooking for one and it means you have a second portion leftover.

Let me know what you think!

N xo

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