Mushroom Stroganoff 😘😘 Using my favourite recipe for the sauce – A firm winner dinner in our household!!
Recipe for 4 below:
300g of chestnut mushrooms, sliced
300g pack of large portobello mushrooms, sliced
1 tbsp Olive oil
1 large onion, sliced
300ml Beef or Veg Stock
100ml Double cream or dairy free yoghurt
Rice & Roasted tenderstem to serve
Fry the Mushrooms in olive oil for a couple of minutes until slightly softened, remove with a slotted spoon and put into a separate bowl. Add the onion to the frying pan and fry for 5 mins add a little butter for more richness if you would like. Add the mushrooms back in and stir well. Adding the stock a little at a time, then the cream or yoghurt at the last minute and simmer until you have a thick rich sauce. Serve with rice and greens. Enjoy!!