Gluten free mushroom stroganoff
This gluten free mushroom stroganoff is a quick and cheap recipe to throw together. Vegetarian and simple - the perfect treat!
Servings 2 people
- 250 g chestnut mushrooms (sliced)
- 250 g closed cup mushrooms (sliced)
- 4 shallots (finely chopped)
- 2 garlic cloves (crushed)
- 25 g butter
- 1 tbsp olive oil
- 200 ml vegetable stock
- 100 ml white wine
- 1/2 tsp smoked paprika
- 1 pinch cayenne pepper
- 1/2 tbsp dijon mustard
- 200 ml crème fraîche
- 1 handful fresh parsley (chopped)
Melt the butter and olive oil in a large pan. Add the mushrooms, shallots, garlic, paprika and cayenne pepper and fry on a low heat for 2-3 minutes.
Add the wine and continue to cook for another 5 minutes. Then add the stock, bring to the boil and simmer for a further 5 minutes.
Add the mustard and crème fraîche and stir through. Bring back up to the boil and summer for another 2-3 minutes.
Serve with boiled rice to soak up the delicious sauce and sprinkle with the parsley. Enjoy straight away!