What are the health benefits of Mushroom stroganoff ?
A great vegetarian Stroganoff dish of antioxidants, detoxing nutrients and energy creators.
This recipe is a vegetarian take on beef Stroganoff. The original recipe comes from Russia and was made popular in the 19th century by Count Pavel Stroganoff. Legend has it that Count Stroganoff had lost all of his teeth, so perhaps this meat free version would have been better for him.
Ingredients Click to find out more about the ingredients
Black pepper to taste
500g/1lb 2oz chestnut mushrooms sliced
300g green beans
12g/2 garlic cloves, crushed
120g/1 lemon, cut into six wedges
2 whole lemons quartered
3g/½ tsp english mustard
12ml/1 tbsp olive oil
100g/1 onion, finely diced
6g/1 tsp paprika
Salt and pepper to taste
200ml/7fl oz soured cream
360g dried pasta
250ml/9fl oz vegetable stock
1) Heat a the oil in a deep frying pan over a medium heat 2) Add the onion with a pinch of salt and cook gently for 5-7 minutes or until soft. 3) Add the garlic to the pan and continue to cook for two minutes then add the sliced mushrooms. 4) Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown. 5) Add the mustard and paprika and mix well so that everything is coated. 6) Add the stock, stirring as you pour it. Simmer gently for five minutes. 7) Remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix together. 8) Season to taste. 9) Serve with pasta, green beans and wedges of lemon.