15 minute mushroom stroganoff
My life seems to have become ridiculously busy in the last two weeks, so I’m sorry for neglecting you. Hopefully this quick mushroom stroganoff recipe is a nice apology (I can bring you some chocolate too if it’s not enough). I’ve posted a mushroom stroganoff recipe before a long time ago, but that was a recipe for the slow cooker whereas this is a good old stove top version. Although the two recipes take about the same amount of effort, this version is a lot quicker. It can be on your table (or in your face) in just about fifteen minutes.
Quick dinner ideas are just what I need when I’m trying to do fifty things at once. I can work all day, come home and do some wedding planning (i.e. browsing Pinterest) for an hour or two, do a load of washing and tidy the house, do some drum practice (because of course I’ve decided that this is the best possible time to learn a new instrument, what’s wrong with me?!) and still have a nice home-cooked meal on the table. I feel a little bit like Wonderwoman – just don’t tell anyone how quick this actually was to make. Plussss, it’s pretty low calorie (I reckon it’s less than 200 cals per serving, plus the rice or whatever you have alongside it), so I might even fit into a nice dress when the time comes. Always a good thing.
Now please excuse me while I go and cure world hunger and create world peace. Or maybe just have a little nap.
- 1tbsp oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 500g mushrooms, sliced or diced
- 50ml vegetable stock
- 1tsp smoked paprika
- Black pepper
- 3tbsp sour cream (I used reduced fat)
- 4tbsp fresh parsley, chopped
- Heat the oil in a large frying pan, and cook the onion, garlic and mushrooms over a medium heat for 5-10 minutes, until slightly softened. Add the vegetable stock and smoked paprika, and season well with black pepper (and a little salt if you used low sodium stock). Cook for a further 5 minutes.
- Just before serving, stir in the sour cream and half of the parsley, and once heated through, serve topped with the remaining parsley. I served mine alongside a wild rice mixture.