Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy, savoury mushrooms — a vegetarian classic.
Equipment: Large frying pan
Measures and names
Ingredients
- 500 g mushrooms, sliced
- 1 onion
- 2 garlic cloves
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 200 ml vegetable stock
- 150 ml soured cream (sour cream)
- 1 tbsp oil
- 20 g butter
- Fresh parsley
- Courgetti (zucchini noodles), to serve
Method
- Heat the oil and butter in a large pan and cook the onion for 4 minutes.
- Add the mushrooms and fry over a high heat for 8 minutes, until golden and any liquid has cooked away — this browning builds the flavour.
- Stir in the garlic, mustard and paprika, then pour in the stock and bubble down by half.
- Stir in the soured cream and warm gently — don't boil, or it may split. Season to taste.
- Serve over courgetti or cauliflower rice, scattered with parsley.
Swaps and tips
Use a mix of mushrooms for more flavour. Serve over courgetti or cauliflower rice, not pasta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 9 g | 8 g | 4 g | 20 g | 261 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
