Mush­room stroganoff

serves 4| prep 10 mins | cook­ing 25 mins - - WEEKEND -

2 tbs 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 ( 1⁄2 cup) white wine

300g sour cream, plus ex­tra, to serve (op­tional)

400g dried curly fet­tuc­cine

Fresh con­ti­nen­tal pars­ley leaves, to serve

1 Heat 1 tbs 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 tbs 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.

PER SERVE 19g pro­tein 43g fat (22g sat­u­rated fat) 77g carb 9g di­etary fi­bre 816 Cals (3412kj)


Try adding small cubes of roasted pump­kin to the sauce and sprin­kling with toasted hazel­nuts to serve.

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