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        Calories
        728
        Fat
        28g
        Saturates
        9g
        Protein
        29.2g
        Carbs
        92.8g
        Sugars
        10g
        • Calories
          728
        • Fat
          28g
        • Saturates
          9g
        • Protein
          29.2g
        • Carbs
          92.8g
        • Sugars
          10g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          728
        • Fat
          28g
        • Saturates
          9g
        • Protein
          29.2g
        • Carbs
          92.8g
        • Sugars
          10g

        Mexican

        Easy speedy mushroom stroganoff

        • Prep Time
          5 Mins
        • Cook Time
          20 Mins
        • Serves
          4

        About

        This hearty dish uses turkey sausages to cut down cooking time, while the addition of mushrooms ensures a rich flavour

        Ingredients

        Order Ingredients

        Method

        1. Heat the oil in a deep, nonstick frying pan over a medium heat. Using scissors, cut the sausages into pieces in the pan. Fry for 5 mins, breaking into little pieces with a spatula, until lightly golden, adding a splash of water if it starts to stick.
        2. Add the mushrooms and cook for 10 minutes until golden and any water that comes off the mushrooms has evaporated.
        3. Meanwhile, rinse the rice well in a sieve until the water runs clear. Tip the rice into a saucepan with 600ml water. Bring to the boil, then turn the heat down to low, cover and cook for 10-12 minutes.
        4. Stir the garlic into the mushrooms, cook for 1 min, then add the soured cream dip, chicken stock and mustard. Bubble gently over a low heat for 4-5 mins until thickened slightly.
        5. Meanwhile, cook the peas in a pan of boiling water for 2-3 minutes, then drain. Fluff up the rice with a fork and serve with the peas and stroganoff, scattered with parsley.
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