Mushroom stroganoff with gremolata
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Time to make:
$3.80 per serve
(at time of publication)
Full ingredients list:
1 large brown onion, thinly sliced
500g mixed mushrooms, sliced
1 teaspoon cornflour
375ml can light evaporated milk
2 tablespoons reduced-salt tomato paste
1 teaspoon reduced-salt vegetable stock powder
400g can no-added-salt brown lentils, drained, rinsed
2 tablespoons flat-leaf parsley, coarsely chopped
2 teaspoons lemon zest
2 cups steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with olive oil and set over medium heat. Sauté the onion for 2 minutes, or until just softened. Add the mushrooms and sauté for a further 3 minutes.
Step 2Mix cornflour with 2 tablespoons of evaporated milk until smooth. Add to pan, with tomato paste, stock powder and remainder of the milk. Add lentils; stir until heated through and slightly thickened. Add 2–3 tablespoons of water to thin sauce, if needed.
Step 3Meanwhile, cook the pasta according to packet instructions, or until al dente. Mix parsley with lemon zest to make gremolata.
Step 4Divide pasta among 4 bowls. Top with mushroom stroganoff and sprinkle with the gremolata. Serve with green beans.
About this recipe
First published: June 2017