Mushroom Stroganoff
This recipe for Mushroom Stroganoff uses a mixture of fresh and dried mushrooms to make sure that there is plenty of flavour. Using reduced fat creme fraiche helps to make this a low calorie dish, but watch out for the pasta or rice that you serve it with.
To make 2 servings:
Start by soaking the dried mushrooms in boiling water. The packet we use recommends using 125ml of water. They need to soak for about 20 minutes. Melt the butter in a large, heavy based pan and gently fry the onion and garlic until it is soft and translucent. Add the all the mushrooms including the water the dried mushrooms were soaked in. Stir well. Add the wine. Allow to cook on a medium heat for about 20 minutes or until the liquid has reduced. Just before serving, stir in the creme fraiche. Serve this mushroom stroganoff with rice or pasta, whichever you prefer.
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