Mushroom stroganoff

• olive oil↗2 tsp tsp
• onion↗1

  finely chopped

• paprika↗1 tbsp sweet tbsp

  sweet

• garlic cloves↗2

  crushed

• mixed mushrooms300g g

  chopped

• beef or vegetable stock↗150ml low-sodium ml

  low-sodium

• Worcestershire sauce↗1 tbsp tbsp

  or vegetarian alternative

• half-fat soured cream↗3 tbsp tbsp
• parsley↗small bunch of

  roughly chopped

• wild rice↗250g pouch cooked g

  pouch cooked

Step-by-step instructions

1. 1

   Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.

2. 2

   Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

3. 3

   Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

4. 4

   Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.