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Mushroom Stroganoff With Wild Rice

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Course Entree, Main Dish
Cuisine Modern Australian
Servings 2

Ingredients
  

  • 2 tsp olive oil
  • 1 onion finely chopped
  • 1 tbsp paprika
  • 2 garlic cloves crushed
  • 300 g Matt’s local mushroom chopped
  • 150 ml low-salt beef or vegetable stock
  • 1 tbsp Worcestershire sauce or vegetarian alternative
  • 3 tbsp low-fat soured cream
  • Small bunch parsley roughly chopped
  • 250 g pouch cooked wild rice

Instructions
 

  • Heat 2 tsp olive oil in a large non-stick frying pan and soften 1 finely chopped onion for about 5 mins.
  • Add 1 tbsp paprika and 2 crushed garlic cloves, then cook for 1 min more. Add 300g mixed mushrooms and cook on a high heat, stirring often, for about 5 mins.
  • Pour in 150ml low-sodium beef or vegetable stock and 1 tbsp Worcestershire sauce or vegetarian alternative.
  • Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through 3 tbsp half-fat soured cream and most of the small bunch of roughly chopped parsley. Make sure the pan is not on the heat or the sauce may split.
  • Heat 250g pouch cooked wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.