Mushroom stroganoff

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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes' 

Nutritional values:

150 Calories

0.05g Sodium

11g Fat

5g Fibre

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4 


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 

Cooking guide

1. 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.

2. 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. 

Nutritional tip

Not only is this stroganoff a tasty vegetarian dish, its main ingredient, mushrooms, are a good source of potassium, which has a beneficial effect on blood pressure.

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