Mushroom Stroganoff is a good source of Dietary Fiber, Vitamin C, Thiamin, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin D, Riboflavin, Niacin, Vitamin B12, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.
1 cup (7oz / 200ml) milk or light cream
1 cup (7oz / 200ml) water
Fat 1g Fiber 4g
1Finely dice onion and leek (if using any). Clean and slice mushrooms. Transfer onion, leek and mushrooms to a frying pan and add 1 cup of water. Saute for 15 minutes or until onions are soft.
2Add milk or cream and continue to cook for 3-4 minutes or until the milk thickens. Serve hot with pasta or rice.
Swaps & Tips
- Mix ½ tablespoon of flour or cornstarch into the milk before you add it to the mushrooms if you like your stroganoff thicker.
- Serve over rice or pasta.