Mushroom Stroganoff

Ingredients

375 g fettuccine
1 Tbs olive oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
500 g cup mushrooms, thinly sliced
3 tsp sweet paprika
2 Tbs tomato paste
1 Tbs lemon juice
1/4 cup (60mL) vegetable stock
1 Tbs Worcestershire sauce
1/4 cup (60 g) sour cream
2 Tbs finely chopped chives
Flat-leaf parsley leaves, to serve

Method

Cook the fettuccine following packet directions or until al dente. Drain well.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft. Add the mushroom and combined paprika and cook, stirring, for 2-3 minutes or until the mushroom is lightly browned.

Add the tomato paste, lemon juice, stock and sauce and stir to combine. Season. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until mushrooms are tender. Add the sour cream and cook, stirring, for 2 minutes or until heated through.

Divide fettuccine among serving plates. Top with stroganoff and sprinkle with chives and parsley.

Credits: Coles

Photo Credits: Coles