Cider Mushroom Stroganoff.

Cheap, quick, caters for veggies; a complete no brainer on a Monday night.

25g/1oz butter
1 tbsp oil
160g/5¾oz sliced onions
550g/1lb 4oz medium mushrooms, sliced
3 cloves crushed garlic
1 tsp ground paprika
a good pinch chilli powder
50ml/2fl oz dry cider
1 tsp vegetable stock dissolved in 100ml/3½fl oz water
100ml/3½fl oz sour cream
½ tsp chopped parsley
boiled rice, to serve.

Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic, spices, cider and cook for 10 minutes. Stir in the stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice.


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2 Responses to Cider Mushroom Stroganoff.

  1. I likes mushroooms I do

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