With a selection of different mushrooms, some garlic, shallots and crème fraîche, this Mushroom Stroganoff is a creamy and comforting vegetarian meal that will help you to cut down on meat and you won't even miss it.
Heat 1 tablespoon Olive oil in a large pan and add 300 g Mixed mushrooms, 4 Shallots and 2 Garlic clove. Gently cook for 6 minutes, until the shallots have softened.
Turn the heat off and stir in 4 tablespoon 0% Creme fraiche, 1 tablespoon Wholegrain mustard, 0.5 teaspoon Paprika and 1 pinch Sea salt and black pepper.
Mix well.
Serve with rice and sprinkle with Fresh parsley.
Notes
This isn't the best recipe for freezing, as the creme fraiche can separate when reheated. But, it only takes 10 minutes so it's best cooked fresh.
You can make this vegan by using Oatly creme fraiche instead.
The key to this recipe is using a selection of different mushrooms, so try to add a variety.
You could add some chopped chicken or steak strips to this, but cooking times would vary.