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Mushroom Stroganoff







Vegetarian Recipe Low Calorie Recipe 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:
kcal
300g (10 oz) fresh mushrooms 60
15g (1/2 oz) dried porcini mushrooms 48
1 small onion, sliced 29
1 clove garlic, thinly sliced 4
15g (1/2 oz) butter 108
60ml (1/4 cup) white wine 40
120ml (1/2 cup) reduced fat creme fraiche 200
salt and pepper to taste 5
Total 494
Around 247 kcal per serving

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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