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Calories
728
Fat
28g
Saturates
9g

Protein
29.2g
Carbs
92.8g
Sugars
10g
  • Calories
    728
  • Fat
    28g
  • Saturates
    9g
  • Protein
    29.2g
  • Carbs
    92.8g
  • Sugars
    10g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    728
  • Fat
    28g
  • Saturates
    9g
  • Protein
    29.2g
  • Carbs
    92.8g
  • Sugars
    10g

Mexican

Easy speedy mushroom stroganoff


  • Prep Time
    5 Mins
  • Cook Time
    20 Mins
  • Serves
    4

About

This hearty dish uses turkey sausages to cut down cooking time, while the addition of mushrooms ensures a rich flavour


Ingredients

Method

  1. Heat the oil in a deep, nonstick frying pan over a medium heat. Using scissors, cut the sausages into pieces in the pan. Fry for 5 mins, breaking into little pieces with a spatula, until lightly golden, adding a splash of water if it starts to stick.
  2. Add the mushrooms and cook for 10 minutes until golden and any water that comes off the mushrooms has evaporated.
  3. Meanwhile, rinse the rice well in a sieve until the water runs clear. Tip the rice into a saucepan with 600ml water. Bring to the boil, then turn the heat down to low, cover and cook for 10-12 minutes.
  4. Stir the garlic into the mushrooms, cook for 1 min, then add the soured cream dip, chicken stock and mustard. Bubble gently over a low heat for 4-5 mins until thickened slightly.
  5. Meanwhile, cook the peas in a pan of boiling water for 2-3 minutes, then drain. Fluff up the rice with a fork and serve with the peas and stroganoff, scattered with parsley.

Download recipe

Ingredients We Send

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