This recipe has been adapted from Justine Schofield’s Chicken Stroganoff.
Rice Bran Oil (small amount)
250 grams Assorted Mushrooms (See below)
1 x Brown Onion (Diced)
3 x Cloves Garlic (Diced)
250 grams Quorn Pieces (Thawed)
2 x Teaspoons Paprika
1 x Tablespoon Tomato Paste
100ml Dry White Wine or Vegetable Stock
4 Tablespoons Tofutti Sour Cream (More if needed)
1/2 – 1 x Cup Mushroom Soup.
Salt & Pepper (To taste)
250 grams Cauliflower Rice (Cooked)
Brown the Quorn pieces in a small amount of oil, and then place aside.
Fry the brown onion until nearly, cooked, and then add the garlic. Fry for a further two more minutes.
Turn the heat down and add the mushrooms, and stir fry until soft.
Add the cooked Quorn pieces, paprika, tomato paste, wine, soup and salt and pepper, and then cook for a minute or two, until combined.
Add the sour cream, adding enough to make a lovely creamy consistency, and warm through.
Serve with Cauliflower Rice.
I used a combination of large brown mushrooms, shitake and button mushrooms.
Quorn Pieces are a great chicken alternative, and can be purchased from IGA, Coles and Woolworths from the freezer section.