Rose Elliots Thai Flavoured Mushroom Stroganoff Veggie Recipes

ROSE ELLIOT'S THAI FLAVOURED MUSHROOM STROGANOFF (VEGGIE)

Rose Elliot's Thai Flavoured Mushroom Stroganoff (Veggie) image

Make and share this Rose Elliot's Thai Flavoured Mushroom Stroganoff (Veggie) recipe from Food.com.

Provided by vicscottuk

Categories Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon rapeseed oil
500 g white button mushrooms (halved)
2 stalks lemongrass
1 lime (grated)
1 tablespoon gingerroot (grated)
4 teaspoons cornflour
2 (400 g) cans coconut milk
salt and pepper
300 g basmati rice
1 pinch turmeric

Steps:

Start with rice. Put into pan with tumeric and pint of water. Cook for 15 mins or until water has been absorbed by rice. Fluff with fork and keep warm, covered until required.
Heat the rapeseed oil in a large saucepan, add mushrooms, stir and cover and cook for 5 minutes.
Add lemongrass, lime, ginger. Keep over heat for a few seconds.
Blend the cornflour to a thin paste with a little of the coconut milk aand set aside.
Add the remaining coconut milk to the mushrooms, simmer for 5 mins, then pour in cornflour paste, stir for a minute or so until it thickens.
Season with salt and pepper and remove the lemon grass stalks.
Serve with the rice.
This recipe is taken from Rose Elliot's Vegetarian Supercook book: http://www.amazon.com/Vegetarian-Supercook-Rose-Elliot/dp/0600615677.

Nutrition Facts : Calories 714.1, Fat 45.4, SaturatedFat 38.4, Sodium 38.2, Carbohydrate 71.5, Fiber 4.6, Sugar 3.4, Protein 14.2

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