Give strog a vegie twist
BEEF stroganoff gets a vegetarian makeover with mushrooms, just in time for dinner. Mushroom stroganoff SERVES: 4 PREP: 10 minutes COOK: 25 minutes
2 tbsp olive oil 250g field mushrooms, thickly sliced
250g Swiss brown mushrooms, halved 250g button mushrooms 20g butter
1 leek, trimmed, thinly sliced
1 tsp fresh thyme leaves 2 garlic cloves, crushed 125ml (½ cup) white wine 300g sour cream, plus extra, to serve (optional) 400g dried curly fettuccine Fresh continental parsley leaves, to serve
1. Heat 1 tablespoon of oil in a large frying pan over high heat. Cook half the combined mushrooms, shaking the pan often, for 4-5 minutes or until golden (they should still be firm in the centre). Transfer to a plate. Repeat with the remaining 1 tablespoon oil and mushrooms. Set aside.
2. Return the pan to medium-low heat. Add the butter and heat until foaming. Add the leek and thyme. Cook, stirring often, for 4 minutes or until lightly golden. Add garlic and stir for 30 seconds or until aromatic. Add the wine and simmer for 2 minutes or until reduced. Stir in the sour cream.
Season. Simmer for 2-3 minutes or until the mixture has thickened slightly. Return the mushrooms to the pan and cook for 2 minutes or until warmed through.
3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a large serving platter.
4. Pour mushroom mixture over pasta. Top with a dollop of extra sour cream, if you like. Sprinkle with parsley. Season with pepper.
TIP: Try adding small cubes of roasted pumpkin to the sauce and sprinkling with toasted hazelnuts to serve.