Lighter Mushroom and Sausage Stroganoff
Updated: Dec 10, 2019
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.
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.
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
Remove the sausages from their casing. Break the sausage meat up into small chunks.
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.
Add in your salt, pepper, and thyme and sauté for 1 minute.
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.
Stir in your sour cream. Add in your pasta. Once incorporated remove from the heat.
Add a squeeze of lemon and some chopped parsley when serving. AND ENJOY!