Nutrition Info (Per Serving)

252kcal Energy

10g Carbohydrate

6g Protein

6.1g (of which Sugar)

20g Fat

4.9g Fibre

11g (of which Saturated Fat)

0.86g Salt

Ingredients

1 tbsp olive oil

1 large onion, finely sliced

4 cloves garlic, crushed

400g mixed mushrooms, sliced (button, chestnut, or wild mix)

1 tsp smoked paprika

500ml vegetable stock - changed to 500ml

200g cavolo nero

150ml crème fraîche

10g fresh parsley, chopped

Instructions

Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 8-9 minutes until softened
Stir in the garlic and mushrooms, cooking for 6–8 minutes until the mushrooms release their liquid and turn golden
Sprinkle over the paprika, stir well, then pour in the vegetable stock. Simmer gently for 5 minutes
Add the cavolo nero and cook for 3–4 minutes until wilted and tender
Stir in the crème fraîche and heat through gently
Season to taste and scatter with parsley if using. Serve with rice, mash, or crusty bread.

Cooking Tips

Make it vegan by using coconut cream instead of crème fraîche. Add cooked lentils or butter beans for extra protein and fibre. Leftovers taste even better the next day — serve over baked potatoes for a quick lunch.

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Cavolo Nero & Mushroom Stroganoff

Nutrition Info (Per Serving)

Ingredients

Instructions

Cooking Tips

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