Button Mushroom Stroganoff
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.25 | kg | Button mushrooms |
| 15 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 60 | g | Banana shallots finely chopped |
| 300 | ml | Wine, white |
| 125 | g | Butter, unsalted |
| 300 | ml | MEADOWLAND Cream Alternative (new) |
| 0.5 | pc | Lemon juice |
| 5 | g | Parsley chopped |
Preparation
Wash the mushrooms and cut in half. Chop the shallot finely. Warm the serving plates.
Method
1. Flavour the mushrooms by mixing in the garlic paste
2. Heat the butter over a high heat and when the the water content has evaporated add the mushrooms and allow to cook rapidly for a few seconds. Remove the mushrooms from the pan and keep hot. The mushrooms should be brown but underdone.
3. Re heat the pan and remaining butter, add the shallots, cover and cook until tender, drain off any fat residue, add the white wine and reduce to one third. Add the cream and reduce by a quarter or until a creamy sauce consistency is achieved.
4. Add the lemon juice and mushrooms, do not reboil.
5. Serve centre of plate with a sprinkling of parsley.
Service Hint
Serve with KNORR Long Grain Rice. If the sauce needs additional seasoning consider adding a little KNORR Bouillon Paste or Granules.
Handy Hint.
A variety of mushrooms can be used subject to requirement. Mushrooms are an ideal vegetarian substitute.
Healthy Hint.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
