A quick, cheap, family friendly meal with hidden veggies. With a few clever substitutions you can make this traditional creamy casserole low in fat and calories. It is a basic mushroom recipe that I have added too and is very flexible. For first or fussy eaters it can be made bland for delicate palettes.
Prep time 10 minutes.
Cooking time 15 minutes or until golden brown on the top.
Perfect for a midweek meat free day.
• 450 grams mushrooms (capped – halved or smaller).
• 2 medium onions (finely chopped).
• Pat of butter or 2 tsp of olive oil.
• 150 ml of vegetable stock. You may wish to add more for more of a sauce.
• ½ teaspoon Paprika.
• Clove crushed garlic.
• 1 teaspoon French mustard.
• 1 teaspoon tomato puree.
• ½ lemon (juice of).
• 3-4 tablespoons of sour cream.
• Dash of white wine.
• 1 tablespoon of Worcestershire sauce.
Grab a skillet or large pan, melt the butter, add two medium white onions finely chopped (I am not a fine slicer, more of a lumberjack hacker!) You could also add sautéed shallots or finely diced red onions. Soften for 2-5 minutes, add garlic (paste if not cloves) and paprika, stir well then add the brown or wild mushrooms and fry over a medium heat for 8-10 minutes. Don’t let the food catch so stir constantly. If you want to add a bit more green to the dish add some chopped leeks or celery for bite.
Note: The first time I made this I didn’t cook the onions enough so they had a bit of a bite to them. I like it like this so the dish is not too slimy but I thought the onions would soften as the meal slow cooked but actually it’s a fast cook recipe so cook your onions close to the texture you like eating them.
Stir in tomato puree, Worcester sauce (or Mustard) and for adult only eating, a dash of white wine if you fancy a bit extra yum, then add the stock then bring to the boil for five minutes until the sauce thickens. I would recommend reducing the stock quite a lot to make sure the sauce is nice and thick. The flavours may taste heavy but will lighten when you add the cream.
Remove from the heat and stir through the cream. Alternatively you could use plain yogurt. Do not keep the pan on the heat or the sauce will split. Add the lemon and sprinkle on a sprinkle of fresh parsley for garnish and cook on low heat just to infuse flavours. (If you are using dried parsley I would add it earlier when you add the puree to give longer to cook in). Do not boil.
Serve with rice (normal or cauliflower) crusty bread wholemeal spaghetti or bulgur wheat. Black pepper and salt to season. This served three but mushrooms and onions do cook down and the sauce reduces so you may wish to play around with the recipe to find your perfect portion sizes. Littles can help chopping the mushrooms and this meal offers the opportunity for them do lots of measuring.