Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Classic beef stroganoff recipe. Originates from Neven Maguire’s late Mum, Vera.

⭐️Beef Stroganoff with Fluffy Rice⭐️MacNean House and RestaurantLikeCommentSharePadraic Guilfoyle1.1K143 comments344 shares48K views · on Thursday · Stroganoff is definitely a classic recipe for an all time family favourite. One which can be made in advance, this recipe originates from Neven’s late Mum, Vera.

Served with rice or simple boiled potatoes it is without a doubt a winner!

Classic beef stroganoff recipe. Originates from Neven Maguire’s late Mum, Vera.

⭐️Beef Stroganoff with Fluffy Rice⭐️MacNean House and RestaurantLikeCommentSharePadraic Guilfoyle1.1K143 comments344 shares48K views · on Thursday · Stroganoff is definitely a classic recipe for an all time family favourite. One which can be made in advance, this recipe originates from Neven’s late Mum, Vera.

Served with rice or simple boiled potatoes it is without a doubt a winner!

Classic beef stroganoff recipe. Originates from Neven Maguire’s late Mum, Vera.

⭐️Beef Stroganoff with Fluffy Rice⭐️MacNean House and RestaurantLikeCommentSharePadraic Guilfoyle1.1K143 comments344 shares48K views · on Thursday · Stroganoff is definitely a classic recipe for an all time family favourite. One which can be made in advance, this recipe originates from Neven’s late Mum, Vera.

Served with rice or simple boiled potatoes it is without a doubt a winner!

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/