Mushroom stroganoff

This creamy mixed mushroom sauce taste great and is ideal for a dinner party. Serve it with toasted buckwheat, brown rice or a mixture of wild rices.

Source: The Half Hour Cook

Ingredients

Instructions

1. Melt the butter a large, heavy pan and add the mushrooms. Cook over a medium heat until the mushrooms give up their liquid. Continue cooking until they are tender and beginning to brown
2. Meanwhile, bring a large pan of lightly salted water to the boil. Add the rice, partially cover the pan and cook over a medium heat for
   13-15 minutes until the rice is just tender.
3. Add the white wine sauce to the cooked mushrooms in the pan and bring to the boil, stirring. Stir in the sour cream and season to taste. Drain the rice will, spoon on to warm plates, top with the sauce and garnish with chives.

Nutrition

Similar recipes

Penne boscaiola Chicken stroganoff Chestnut mushroom, fennel & bacon fusilli One pot pancetta risotto with mushrooms and tomatoes