Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.24 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 750grams white cut mushrooms, thinly sliced
- 1 large brown onion, halved, thinly sliced
- 800grams no-added-salt brown lentils, rinsed, drained
- 2tablespoons plain flour
- 2tablespoons Worcestershire sauce
- 1tablespoons tomato paste
- 1tablespoons Dijon mustard
- 1 1/2 cups salt-reduced vegetable stock
- 1/2 cup light sour cream
- 1/4 bunch continental parsley, leaves picked, chopped
- 450grams microwave long-grain white rice, heated
Description
A creamy indulgence bursting with flavour, this affordable mushroom stroganoff is a weeknight dinner dream come true.
Method
Step 1 of 3
Heat half of the oil in a large, deep frying pan over medium heat. Cook mushrooms, in batches, for 1-2 minutes or until browned. Transfer to a heatproof bowl.
Step 2 of 3
Increase heat to medium-high. Add onion and cook, stirring occasionally, for 8 minutes or until tender. Return mushrooms to pan along with lentils. Sprinkle flour over mushroom mixture and stir to combine. Stir in sauce, paste and mustard, and mix to combine.
Step 3 of 3
Slowly stir stock into pan. Bring mixture to the boil. Reduce heat, then add sour cream. Cook, stirring, for 2 minutes or until heated and combined. Sprinkle with parsley. Serve with rice.
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