Mushroom Stroganoff

Ingredients for 2 servings
Ingredients
  • 400 ml water
  • ½ tsp salt
  • 2 tbsp olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, crushed
  • 400 g mushrooms, sliced
  • 200 ml MEVALIA Lattis/ ProZero
  • 1 tsp smoked paprika
  • juice of half a lemon
  • 1 tsp Dijon mustard
  • 1 tsp gravy granules
  • salt & pepper
  • 1 tbsp chopped fresh parsley
  • 150 g Mevalia LP Rice
Preparation
  1. Pour the water and salt into a saucepan and bring to the boil.
  2. Meanwhile, heat a large frying pan with olive oil, add the onions, garlic and mushrooms, cook over a medium-high heat for 5 minutes. 
  3. Pour in the MEVALIA Lattis/ ProZero along with the paprika, lemon juice, Dijon mustard and gravy granules. Bring to the boil whilst stirring.
  4. Continue cooking for 9-10 minutes until the sauce is reduced and thick.
  5. Meanwhile, add the Mevalia LP Rice to the salted boiling water and cook for 10 minutes, stirring regularly and then drain.
  6. To finish, add the chopped parsley to the stroganoff, season and serve with the rice.  

  Recipe tips: mushrooms are the base to this dish so it is worth using meaty mushrooms such as Shiitake, Portobello or Forestier. Suitable for freezing, transfer to an airtight container, freeze and use within 6 months. To reheat, fully defrost and bring to a gentle simmer for 2 minutes, adding a little MEVALIA Lattis/ ProZero if needed.  

Ingredients
  • 400 ml water
  • ½ tsp salt
  • 2 tbsp olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, crushed
  • 400 g mushrooms, sliced
  • 200 ml MEVALIA Lattis/ ProZero
  • 1 tsp smoked paprika
  • juice of half a lemon
  • 1 tsp Dijon mustard
  • 1 tsp gravy granules
  • salt & pepper
  • 1 tbsp chopped fresh parsley
  • 150 g Mevalia LP Rice
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488