Mixed mushroom stroganoff

Yield: 1 servings

Measure Ingredient
1 tablespoon Virgin olive oil
1 bunch Spring onions; chopped
2 \N Cloves garlic; crushed
6 ounces Large open mushrooms; sliced
6 ounces Open cup mushrooms; quartered
6 ounces Closed cup mushrooms; halved
6 ounces Button mushrooms
6 ounces Chestnut mushrooms; thickly sliced
½ pint Semi-skimmed milk
¼ pint White wine
4 tablespoons Fresh parsley; chopped
\N \N Salt and pepper
3 tablespoons Cornflour
4 tablespoons Fresh soured cream
\N \N Cooked brown rice; (allow 2oz / 50g per
\N \N ; person)
1 \N Sprigs fresh parsley



1. Heat the oil in a large pan and cook the spring onions and garlic for 2 minutes.

2. Stir in all the mushrooms, milk, wine, parsley and seasoning and bring slowly to the boil. Cover, then simmer gently for 10 minutes.

3. Meanwhile, blend the cornflour with a little cold water until smooth, then stir into the mushrooms. Bring to the boil, stirring. Remove from heat then stir in the soured cream. Return to the heat and heat through gently but do not allow mixture to boil. Serve with cooked brown rice and a green salad. Garnish with parsley. Follow with bananas baked in foil with brown sugar and cinammon.

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