Mushroom and Spinach Stroganoff
- 1 Knorr Vegetable Stock Cube
- 600 g mushrooms sliced
- 200 g spinach
- 1 red pepper
- 1 red onion chopped
- 175 ml reduced-fat soured cream
- 200 ml water
- 2 tsp lemon juice
- 1 garlic chopped
- 1 tbsp paprika
- parsley chopped
- 2 tbsp olive oil
- 300 g basmati and wild rice mix
Heat the oil in a large frying pan, add the onion then cook on a medium heat for 5 minutes.
Add the mushrooms, pepper, paprika and garlic then fry gently for 3-4 minutes until slightly browned. Then pour in the water and add the Knorr Vegetable Stock Cube.
Bring to the boil for 2 minutes then reduce the heat and stir in the soured cream and spinach.
Simmer for a minute or so, until thickened, then stir in the lemon juice and add the chopped parsley before serving with cooked rice or pappardelle pasta.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||463.56 kcal|
|Protein (g)||20.25 g|
|Sugar (g)||7.4 g|
|Fat (g)||13.57 g|
|Fibre (g)||8.68 g|
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