Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
Step 2
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
Step 3
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
Step 4
Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Your folders

263 viewscooking.nytimes.com
4.0
(136)
Your folders

655 viewsskinnytaste.com
5.0
(15)
15 minutes
Your folders

162 viewschocolatecoveredkatie.com
5.0
(74)
20 minutes
Your folders

234 viewsaustralianmushrooms.com.au
40 minutes
Your folders

312 viewsveganhuggs.com
5.0
(38)
25 minutes
Your folders
74 viewsveganhuggs.com
Your folders

192 viewsplantbasedcookingshow.com
5.0
(15)
10 minutes
Your folders

255 viewsjamieoliver.com
Your folders
242 viewsthekitchn.com
5.0
(1)
Your folders

300 viewstheblendergirl.com
Your folders
87 viewstheblendergirl.com
Your folders
259 viewsskinnytaste.com
Your folders

104 viewsjamieoliver.com
20 minutes
Your folders

109 viewsbarefeetinthekitchen.com
25 minutes
Your folders
88 viewsfoodnetwork.com
4.5
(18)
35 minutes
Your folders

45 viewsloveandgoodstuff.com
4.3
(18)
25 minutes
Your folders

72 viewsvikalinka.com
5.0
(11)
20 minutes
Your folders

357 viewsbiancazapatka.com
4.9
(70)
15 minutes
Your folders

259 viewsfood.com
5.0
(45)
20 minutes