With half the household now being vegetarian I end up cooking two suppers every evening. This tasty stroganoff is very simple and for us meat eaters, I simply added 500g of stir fry beef, which I browned before adding the garlic and paprika, the rest of the recipe was the same. Two pots of equally delicious stroganoff and a happy household was the result. I served this with wild rice and a baby leaf salad. You will need to take into consideration the cooking time for wild rice and start it at least 40 minutes before you start the stroganoff, as it usually takes around an hour to cook. Or you could cheat and buy a packet of microwaveable wild rice.
- 300 grams mushrooms, sliced I used a mix of Portobello, chestnut and oyster mushrooms but you can use just one variety
- 1 shallot, finely chopped or a small onion
- 2 tablespoons olive oil
- 3 teaspoons paprika
- 1 garlic clove, minced
- 150 ml vegetable stock
- 1 tablespoon vegetarian, gluten free Worcester sauce
- 3 tablespoons sour cream
- small bunch parsley, roughly chopped
- Heat the olive oil in a large pot and cook the onion gently for around five minutes until transparent
- Add the garlic and paprika, stir and cook for one minute.
- Turn the heat up and add the mushrooms. Cook for five minutes while stirring frequently
- Add the stock and Worcester sauce and leave to simmer until the sauce has thickened, around five minutes or so.
- Turn off the heat and leave the mushrooms to stand for a minute, to cool a little
- Stir in the soured cream and parsley and serve immediately