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Mushroom Stroganoff

Cooking guide:
Heat the oil in a nonstick frying pan, add the onion, celery and garlic and cook for five minutes. Add the mushrooms and paprika and cook for another five minutes. Pour in the stock and cook for a further 10 minutes or until the liquid is reduced by half. Stir in the soured cream and black pepper to taste and cook over a medium heat for five minutes. Serve at once with boiled rice.

Ingredients:
1 tablespoon rapeseed oil. 1 large onion, thinly sliced. 4 celery sticks, thinly sliced. 2 garlic cloves, crushed. 600g (1 lb 3 oz) mixed mushrooms, roughly chopped. 2 teaspoons smoked paprika. 250ml (8 fl oz) low-sodium vegetable stock. 150ml (1/4 pint) soured cream. Freshly ground black pepper. Boiled rice, to serve.

Category: Special Diets / Low Salt
Location: Godalming - Surrey - United Kingdom
Web:http://www.bloodpressureuk.org/microsites/salt/Home/Low-saltrecipes/Mushroomstroganoff
Title:Blood Pressure : Low-Salt Recipes: Mushroom Stroganoff.
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