I’m full as a bean now. The mushrooms were breeding in the fridge so what better than a stroganoff to use them up!
Heat a TBSP of oil in a pan. Add 2 crushed cloves of garlic, followed by a finely chopped onion. Cook until soft. Add a load of chopped mushrooms (we used chestnut). A pinch of thyme, mustard powder, and paprika. Mix well. Start to slowly add stock to the mushrooms. Simmering as you go. In total add about 150mls of stock. Add a TBSP of Worcestershire sauce. When the mushrooms are cooked through and the stock has reduced take off the heat. Add a good few dollops of fat free creme fraiche and stir through.
We served with rice on a bed of rocket.