Cavolo nero & mushroom stroganoff
This creamy, comforting dinner is rich in nutrients and umami flavour. Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 4 cloves garlic, crushed
- 400g mixed mushrooms, sliced (button, chestnut, or wild mix)
- 1 tsp smoked paprika
- 500ml vegetable stock
- 200g cavolo nero
- 150ml crème fraîche
- 10g fresh parsley, chopped
- crusty bread, to serve
Method
Step 1
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 8-9 minutes, until softened.
Step 2
Stir in the garlic and mushrooms, cooking for 6-8 minutes until the mushrooms release their liquid and turn golden.
Step 3
Sprinkle over the paprika, stir well, then pour in the vegetable stock. Simmer gently for 5 minutes.
Step 4
Add the cavolo nero and cook for 3-4 minutes until wilted and tender. Stir in the crème fraîche and heat through gently. Season to taste and scatter with parsley, if using. Serve with crusty bread.
