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Dinner | Vegetarian

Mushroom stroganoff

A great vegetarian Stroganoff dish of antioxidants, detoxing nutrients and energy creators

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Mushroom stroganoff  recipe
Serves:
4
Preparation:
20 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten, Mustard
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What are the health benefits of Mushroom stroganoff ?

A great vegetarian Stroganoff dish of antioxidants, detoxing nutrients and energy creators. The original beef 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.

 

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Ingredients

Method

Ingredients

Black pepper to taste nutritional information
Black pepper to taste
500g/1lb 2oz chestnut mushrooms sliced nutritional information
500g/1lb 2oz chestnut mushrooms sliced
300g green beans nutritional information
300g green beans
12g/2 garlic cloves, crushed nutritional information
12g/2 garlic cloves, crushed
120g/1 lemon, cut into six wedges nutritional information
120g/1 lemon, cut into six wedges
2 whole lemons quartered nutritional information
2 whole lemons quartered
3g/½ tsp english mustard nutritional information
3g/½ tsp english mustard
12ml/1 tbsp olive oil nutritional information
12ml/1 tbsp olive oil
100g/1 onion, finely diced nutritional information
100g/1 onion, finely diced
6g/1 tsp paprika nutritional information
6g/1 tsp paprika
Salt and pepper to taste nutritional information
Salt and pepper to taste
200ml/7fl oz soured cream nutritional information
200ml/7fl oz soured cream
360g dried pasta nutritional information
360g dried pasta
250ml/9fl oz vegetable stock nutritional information
250ml/9fl oz vegetable stock
More about these ingredients

Method

Simply follow our simply laid out recipe:

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.

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