Soy sauce pairs perfectly with mushrooms to add a savoury depth to this Mushroom Stroganoff recipe.
- Preparation Time10 mins
- Cooking Time40 mins
Nutrition per serving
- Energy451 Kcals
- Saturated Fat7.4g
- 2tbsp olive oil
- 1 onion, finely chopped
- 500g chestnut mushrooms, quartered
- 2 garlic cloves, crushed
- 4 sprigs thyme, leaves picked and chopped
- 1½tbsp paprika
- Pinch of cayenne pepper
- 400ml vegetable stock
- 300g wild rice
- 200ml sour cream
- 2tsp English mustard
- 2tbsp Kikkoman soy sauce
- Small pack of parsley, roughly chopped
- 1 lemon, cut into wedges
Heat a wide, high-sided frying pan with the oil and cook the onion for 5 minutes until softened.
Turn the heat up and add the mushrooms. Cook for 10 minutes, stirring regularly, until golden brown.
Add the garlic, thyme, paprika and cayenne pepper and cook for 2 minutes then add the stock and simmer for 10 minutes. Add the sour cream, mustard and soy sauce to the mushrooms and simmer for a further 10 minutes.
While the mushrooms are simmering, cook the rice according to the pack instructions. Drain and keep warm.
Just before serving, stir the parsley through the mushrooms, reserving a little to garnish. Serve with the wild rice and lemon wedges, garnished with the reserved parsley.