Mushroom stroganoff with soy sauce

Total time50 mins

50 minspreparation time

Ingredients

4 portion(s)

2 tbsp

olive oil

onion, finely chopped

500 g

chestnut mushrooms, quartered

garlic cloves, crushed

sprigs thyme, leaves picked and chopped

1 ½ tbsp

paprika

1 pinch

of cayenne pepper

400 ml

vegetable stock

300 g

wild rice

200 ml

sour cream

2 tsp

English mustard

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

Small pack of parsley, roughly chopped

lemon, cut into wedges

Nutritional facts (per portion):1897 kJ / 451 kcal

17.0 gFat

14.1 gProtein

64.2 gCarbohydrates

Preparation

Step 1

Heat a wide, high-sided frying pan with the oil and cook the onion for 5 minutes until softened.

Step 2

Turn the heat up and add the mushrooms. Cook for 10 minutes, stirring regularly, until golden brown.

Step 3

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.

Step 4

While the mushrooms are simmering, cook the rice according to the pack instructions. Drain and keep warm.

Step 5

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.

Recipe-ID: 318

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