Mushroom Stroganoff always sounds slightly exotic to me but a few experiments soon proved that it's not beyond my cooking skills to produce something worthy of the name.
The tastier the mushrooms the better with this recipe. I find the closed button mushrooms don't really have enough flavour. Larger, flatter ones taste better.
This recipe uses a mixture of fresh and dried mushrooms to make sure that there is plenty of flavour.
Traditional stroganoff recipes use lots of cream but 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...
300g Fresh Mushrooms, chopped
15g Dried Porcini Mushrooms
1 small Onion, sliced
1 clove Garlic, thinly sliced
60ml White Wine
120ml reduced fat Creme Fraiche
Saly & Pepper to taste
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. If you can't find dried porcini mushrooms then any dried mushrooms will do. I like to break the dried mushrooms up before I soak them as that is easier than trying to slice them once they have soaked.
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. Neither is included in the calorie count.