Lighter mushroom stroganoff

Name: Lighter mushroom stroganoff
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 tbsp Co-op olive oil; 1 small red onion, sliced; 350g large flat mushrooms; 1 clove garlic; 1/2 red pepper; 1 tsp smoked paprika; 1 tbsp fresh thyme, chopped, or 1 tsp dried; 150ml vegetable stock; 140g basmati rice; 150ml Co-op reduced fat crème fraiche; 1 tbsp lemon juice; 3 tbsp flat leaf parsley, roughly chopped

https://www.coop.co.uk/recipes/lighter-mushroom-stroganoff

Vegetarian

Double the mushroom mix and it makes a great packed lunch served with a chunk of crusty bread

Feeds 2
Ready in 40 minutes

Each serving contains

Energy
25%
2098kj 500kcal
Fat
Low 26%
18.2g
Saturates
High 44%
8.8g
Sugar
Low 26%
7.9g
Salt
Low 26%
0.62g

% of adult’s reference intake | Carbohydrates per serving : 67g

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Ingredients
Method

Ingredients

1 tbsp Co-op olive oil
1 small red onion, sliced
350g large flat mushrooms
1 clove garlic
1/2 red pepper
1 tsp smoked paprika
1 tbsp fresh thyme, chopped, or 1 tsp dried
150ml vegetable stock
140g basmati rice
150ml Co-op reduced fat crème fraiche
1 tbsp lemon juice
3 tbsp flat leaf parsley, roughly chopped

Method

Heat the olive oil in a casserole dish or deep frying pan and add the red onion
Fry for 3-4 mins until softened and beginning to brown
Slice the flat mushrooms, garlic and red pepper and add to the pan
Fry for a further 5-7 mins, until softened
Stir through the paprika and thyme
Pour in vegetable stock and simmer gently for 20 mins
Meanwhile, cook the rice according to the pack instructions
Stir the crème fraiche and lemon juice through the mushroom mixture and gently bubble for a further 5 mins
Mix through the parsley, if you like
Serve on top of the cooked rice, sprinkled with extra fresh parsley, chopped, if using, and seasoned with freshly ground black pepper