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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:
| 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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