- 200g Swiss Brown Cup Mushrooms
- 500g Lean Beef Strips (optional chicken)
- 1 Brown Onion
- 2 Tbsp. Light Sour Cream
- Beef Stroganoff Recipe Base
Optional: Serve with cooked fettucine pasta
- Heat canola spray in pan and cook beef strips in batches until brown. Set aside when cooked.
- Cook onions and mushrooms until soft then add back the beef strips.
- Add Recipe Base and stir through, then simmer uncovered for 10 minutes.
- Stir through light sour cream and simmer for 1 minute or until heated through.
Serve with cooked pasta or rice.
For a vegetarian option, you can add more mushrooms or other vegetables
such as broccoli & carrots!
- Olive oil cooking spray
- 8 thin slices prosciutto
- 2 large red onions, cut into rounds
- 4 flat mushrooms, trimmed
- 100g Taleggio cheese, sliced thinly
- 1/2 cup beetroot relish
- 2 tbs mayonnaise
- 4 hamburger buns, split and toasted
- 40g mixed salad leaves
- 1 large ripe tomato, sliced
- Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
- Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted.
- Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.
Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.
