Mushroom Stroganoff

Ingredients

Sachet:

  • Beef Soup

Unlimited:

  • 200ml x water
  • 150g Chestnut Mushrooms
  • 100g Oyster Mushrooms
  • 50g Shiitake Mushrooms
  • 2 tblspn x tarragon mustard
  • 1 tsp x garlic salt
  • 1 tsp x paprika
  • 1 tsp x smoked paprika
  • 50g x gherkin sliced
  • 1 tsp x fresh tarragon leaves
  • Fresh ground black pepper
  • Lemon Juice

Limited:

  • 1 tblspn x yogurt
  • 1 tblspn x olive oil
  • 200ml x beef jus
  • 100g sliced onion
  • 100g x cauliflower rice

Method

  • Quarter chestnut and shiitake mushrooms. Tear oyster mushrooms into strips.
  • Sweat onions in olive oil over a medium heat until caramelised.
  • Add mushrooms and cook until slightly browned.
  • Add spices and tarragon mustard to coat the mushrooms and onions.
  • Next we add the water, beef stock and soup sachet. Stir and cook out until the sauce has thickened and the mushrooms are well coated.
  • Season with salt and pepper.
  • Place the cooked cauliflower rice in the centre of a bowl and add the mushrooms around the outside.
  • Place a spoonful of yogurt onto the rice then the sliced gherkin.
  • Squeeze a lemon over the dish and finish with the tarragon leaves.
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