Lighter Mushroom and Sausage Stroganoff

Feeds 3 - 4

---

It is so cold. I needed something hearty and something quick to make me feel better fast. I happened to have most of these ingredients in my fridge so I stopped at the store on the way home to get the rest. I'm so glad it worked out. Would've been very upsetting if I was cold and hungry.

I'm still really cold but i'm not hungry anymore so that's a big plus. I think i'll be able to make it through the rest of the day without collapsing but I can't be sure. Just in case, i've got some leftover Stroganoff in the fridge, ready to boost me up.

PRO TIPS

• Use a dry white wine - but don't go too expensive, cooking alcohol doesn't need to be super fancy.

• Use spiced sausages for some extra flavour in that sauce.

• Vegans/Vegetarians: Use 500 grams of mushrooms and skip the sausage (obviously). Also, use greek yoghurt instead of sour cream.

Recipe

Ingredients

• 3 cups of dried short pasta (i used bows), cooked until al dente

• 4 pork sausages

• 2 tablespoons of olive oil

• 1 brown onion, sliced

• 2 cloves of garlic, sliced

• 300 grams of closed cup mushrooms

• 1/3 cup of white wine

• 3 dashes of Worcestershire sauce

• 1 cup of vegetable stock

• 3 tablespoons of sour cream or creme fraiche

• 1 teaspoon of dried thyme

• A pinch of salt and pepper

• 1/2 lemon, for serving

• 1/2 cup of chopped parsley, for serving

Method

1. Remove the sausages from their casing. Break the sausage meat up into small chunks.

2. In a hot pan add 1 tablespoon of your olive oil. When glistening add in your sausage and brown them (about 2 - 3 minutes). Add the rest of your olive oil in and then add in your chopped onions. Sauté your onions until soft - about 5 - 6 minutes. Then add in your garlic and sauté for a further minute.

3. Add in your salt, pepper, and thyme and sauté for 1 minute.

4. Pour in your white wine to deglaze the pan. Once the wine has reduced down (about 6 - 8 minutes) add in your vegetable stock. Reduce the sauce down until it has halved.

5. Stir in your sour cream. Add in your pasta. Once incorporated remove from the heat.

6. Add a squeeze of lemon and some chopped parsley when serving. AND ENJOY!

Stay Salty,

Romy x