Mushroom Stroganoff

Beef stroganoff gets a vegetarian makeover with mushrooms, just in time for dinner.

The ingredient of Mushroom Stroganoff

• 2 tablespoons olive oil
• 250g field mushrooms thickly sliced
• 250g swiss brown mushrooms halved
• 250g button mushrooms
• 20g butter
• 1 leek trimmed thinly sliced
• 1 teaspoon fresh thyme leaves
• 2 garlic cloves crushed
• 125ml 1 2 cup white wine
• 300g sour cream plus extra to serve optional
• 400g dried curly fettuccine
• fresh continental parsley leaves to serve

The Instruction of mushroom stroganoff

• heat 1 tablespoon oil in a large frying pan over high heat cook half the combined mushrooms shaking the pan often for 4 5 minutes or until golden they should still be firm in the centre transfer to a plate repeat with the remaining 1 tablespoon oil and mushrooms set aside
• return the pan to medium low heat add the butter and heat until foaming add the leek and thyme cook stirring often for 4 minutes or until lightly golden add garlic and stir for 30 seconds or until aromatic add the wine and simmer for 2 minutes or until reduced stir in the sour cream season simmer for 2 3 minutes or until the mixture has thickened slightly return the mushrooms to the pan and cook for 2 minutes or until warmed through
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente drain and transfer to a large serving platter
• pour mushroom mixture over pasta top with a dollop of extra sour cream if you like sprinkle with parsley season with pepper

Nutritions of Mushroom Stroganoff

calories: 815 468 calories
calories: 43 grams fat
calories: 22 grams saturated fat
calories: 77 grams carbohydrates
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calories: 19 grams protein
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