Our calorie counted Mushroom Stroganoff recipe

Mushroom Stroganoff

This recipe for Mushroom Stroganoff uses a mixture of fresh and dried mushrooms to make sure that there is plenty of flavour.

I like to keep some dried mushrooms in my store cupboard because they are so good add adding flavour when tasty fresh mushrooms are hard to find.

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.

Low calorie or not, this recipe is a family favourite that I cook regularly and is always well received at the table.

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 stroganoff with rice or pasta, whichever you prefer.

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