Mushroom Stroganoff with Rosemary
This creamy vegetarian mushroom stroganoff is an easy dinner recipe perfect for serving on a cold night. This comforting mushroom dish is a dream winter meal!
Servings 4 servings
Calories 596.48kcal
Ingredients
- 400 g Pasta I used shells
- 3 tablespoon Butter
- 600 g Mushrooms sliced
- 1 Onion chopped
- Salt and Pepper
- 3 cloves Garlic crushed
- 4 sprigs Fresh Rosemary chopped
- 3 tablespoon Flour
- 500 ml Vegetable Stock
- 1 teaspoon Dijon Mustard
- 1 teaspoon Marmite
- 150 ml Sour Cream
- Parmesan to serve
- Parsley chopped, to serve
Instructions
- Cook the pasta according to packet instructions. Meanwhile melt the butter over medium heat and cook the mushrooms and onion until soft, about 10 minutes. Add the garlic and rosemary then stir through the flour and cook for another couple of minutes.
- Pour in the stock and add the marmite and mustard and cook for another few minutes until thickened then add the pasta and sour cream and stir to coat.
- Serve topped with grated parmesan and chopped parsley.
Notes
Nutrition information is an estimate and will vary depending on the ingredients used.
Nutrition
Calories: 596.48kcal | Carbohydrates: 90.25g | Protein: 19.98g | Fat: 18.1g | Saturated Fat: 10.09g | Cholesterol: 42.08mg | Sodium: 678.71mg | Potassium: 833.55mg | Fiber: 5.42g | Sugar: 9.03g | Vitamin A: 762.27IU | Vitamin C: 6.23mg | Calcium: 79.67mg | Iron: 2.49mg