Prep time less than 30 mins
Cook time less than 30 mins
From Operation Hospital Food with James Martin
Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice.
Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purÃ©e, spices and wine and cook for 10 minutes.
Stir in the tomato purÃ©e, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.
If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.
Serve with boiled rice.
- 25g/1oz butter
- 1 tbsp oil
- 160g/5Â¾oz sliced onions
- 550g/1lb 4oz medium mushrooms, sliced
- Â½ tsp garlic purÃ©e
- 1 tsp ground paprika
- a good pinch chilli powder
- 50ml/2fl oz white wine
- 30g/1oz tomato purÃ©e
- 1 tsp vegetable stock granules, dissolved in 100ml/3Â½fl oz water
- 100ml/3Â½fl oz cream
- Â½ tsp chopped parsley
- boiled rice, to serve
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