Mushroom stroganoff

Name: Mushroom stroganoff | Asda Good Living
Total time: 30 min
Yield: 5
Cuisine: Russian
Ingredients: 600g Frozen Mushrooms, defrosted; 150ml Sour Cream; 375g Rice; 3-4 sprigs of Fresh Thyme; 1 heaped tsp English Mustard; 200g Kale, steamed / microwaved; Fresh Parsley, finely chopped to garnish; 1 Onion, diced; 1 tbsp Vegetable Oil; Lots of Black Pepper; 700ml Vegetable Stock; ½ tsp Garlic Granules; 1 tbsp Soy Sauce / Worcester Sauce (optional); 2 tbsp Cornflour with 4 tbsp boiling water

Feed the whole family for less than £1 a portion with this mouth-watering mushroom stroganoff from @beatthebudget.

By Asda Good Living,10th May 2023

Cook: 30 Mins

Serves: 5

Price: £0.96 per serving

Nutritional Information

Each 359g serving contains

Energy
4477kj
298kcal

15%

Fat
11.1g

Med
16%

Saturates
4.3g

Low
22%

Sugars
3.6g

Low
4%

Salt
0.93g

Low
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1247kj/298kcal

Ingredients

600g Frozen Mushrooms, defrosted

150ml Sour Cream

375g Rice

3-4 sprigs of Fresh Thyme

1 heaped tsp English Mustard

200g Kale, steamed / microwaved

Fresh Parsley, finely chopped to garnish

1 Onion, diced

1 tbsp Vegetable Oil

Lots of Black Pepper

700ml Vegetable Stock

½ tsp Garlic Granules

1 tbsp Soy Sauce / Worcester Sauce (optional)

2 tbsp Cornflour with 4 tbsp boiling water

Method

Start by draining the defrosted/microwaved mushrooms onto a tea towel and squeeze out the excess moisture.

To a large non-stick frying pan, add the vegetable oil and mushrooms. Increase the heat to high and leave to brown for around 4 minutes.

Next, reduce the heat and season with pepper. Add the onion into the pan and continue to fry for around 4 minutes, or until softened. Add the thyme sprigs and garlic powder for the last minute of fry time.

Meanwhile, cook your rice in a separate pan according to packet instructions.

To the pan with mushrooms, add the vegetable stock. Use a few spoonfuls of the vegetable stock to add to the sour cream to increase the temperature of the cream, preventing curdling.

Pour the loosened cream into the pan along with English mustard and corn flour mix. Cook for around 3 minutes or until the stroganoff has thickened. Remove thyme sprigs.

Serve a portion of rice and kale. Pour a generous spoonful of stroganoff over the rice and top with more black pepper and chopped fresh parsley. Enjoy!