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Fresh milk mushroom stroganoff

Fresh milk mushroom stroganoff

Fresh milk mushroom stroganoff

Recipe by: Monicia Horne

250g portabellini mushrooms, sliced or baby button mushrooms
3T butter
1 tsp light olive oil
1 onion, finely sliced
3 cloves garlic, minced
1 tbsp smoked paprika
300ml Clover fresh milk
2 T soured cream
Squeeze lemon juice
Handful fresh flatleaf parsley, roughly chopped, to garnish

Melt the butter in a saucepan and add the oil, so as not to burn the butter. Add in the sliced onion and garlic. Cook for a minute till translucent, then add in the sliced mushrooms. Allow the mushrooms to brown nicely, then sprinkle over the flour and the paprika. Allow the flour to cook for a minute then add in the milk and allow the sauce to thicken. Add more milk if it's too thick.
Remove from the heat and stir in the sour cream and squeeze of fresh lemon. Stir in some of the chopped parsley. Season with salt and pepper.  Serve the stroganoff over a bed of pasta or rice and another garnish of parsley.

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