Mushroom Stroganoff

A few clever substitutions can make this traditional creamy casserole low in fat and calories. Recipe from Good Food magazine, February 2012.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  teaspoons olive oil
• 1  onion, finely chopped
• 1  tablespoon paprika
• 2  garlic cloves, crushed
• 10  ounces  mixed mushrooms, cut into quarters
• 3⁄4 cup low sodium beef broth or 3⁄4 cup  vegetable stock
• 1  tablespoon Worcestershire sauce
• 3  tablespoons  half-fat sour cream
• 1⁄2 ounce parsley, roughly chopped
• 9  ounces  cooked wild rice

Directions

1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 minutes
2. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream, season with lots of black pepper and most of the parsley.
3. Make sure the pan is not on the heat or the sauce may split.
4. Heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.