A seasonal, feel good recipe. Serve it with crusty bread or for a healthy option, courgette ribbons.
What is there to say about this dish? It’s full of flavour, it’s juicy, it’s creamy, it’s filling, it has a real feel good factor about it! It also tastes very posh, which is intriguing as when you look at the recipe, it’s got very non posh ingredients! But the super creamy texture and the juicy portobellos means that it delivers a posh punch!
I always buy the biggest portobello mushrooms on offer. So buy the meatiest you can find, it just means that the dish will be juicier and therefore have more flavour. I also think the texture is far superior if you use big, fat portobello mushrooms!
When I am having a skinny day (yay for skinny days!) I will serve it up with crusty bread, but when I am not having a skinny day, and want a much healthier option, then I will serve it up with courgette/zucchini ribbons.
You can make the ribbons easily by using a vegetable peeler. The great thing about them is that you don’t need to cook them, the heat from the stroganoff will be enough to soften them up to a noodle like texture. I like them better than zoodles (zucchini noodles), and thats saying something because i do love zoodles!
- 1 onion, chopped
- 10 portobello mushrooms, washed, de-skinned and sliced
- ½ teaspoon garlic, crushed
- ½ cup vegetable stock
- 12 button mushrooms, washed, de-skinned and sliced
- 150 g Sour cream
- 1 bunch fresh parsley, chopped
- 1 tsp paprika
- 1 tsp olive oil spread (or butter)
- 1 tsp olive oil
- 3 courgettes, cut into ribbons with a vegetable peeler
- salt, for seasoning
- pepper, for seasoning
- Heat a large pan and add your olive oil spread/butter and olive oil.
- Add garlic and onions to the pan and cook until soft (but not brown), approximately 15 minutes.
- Using a peeler slice the courgette into ribbons and put to one side.
- Add the mushrooms and cook until limp and juice free.
- Add the vegetable stock and paprika and cook on a low heat until the vegetable stock has reduced by half.
- Mix in the sour cream.
- Season with salt and pepper.
- Season and serve on top of courgette ribbons (the heat from the mushrooms will cook the ribbons enough).
- Add some crusty bread for a bit of indulgence.