Category Archives: mushrooms

Chicken, leek and mushroom pie

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Lovely winter recipe, just perfect for a cold night.

Serves 4

600g chicken thigh fillets, skin removed and fat trimmed
2 tbs olive oil
2 leeks, cut in half lengthwise, then sliced into 1cm slices
1 tsp crushed garlic
1 medium potato, peeled and diced into 1cm cubes
About 12 button mushrooms, sliced thickly
1 cup chicken stock
1/4 cup dry white wine
2 tsp flour
2 tsp water
1/2 cup thickened cream
1 sheet frozen ready-rolled puff pastry

Dice the chicken, heat half the olive oil in a pan and cook till browned and almost cooked through. Set aside. Heat the remaining oil and cook the leeks, potato and garlic until the leeks begin to soften. Add mushrooms and cook for a further 2-3 minutes. Add the stock and wine and bring to the boil. Mix flour and water together and add to the pan, mixing well. Bring to the boil once more, stirring to ensure no lumps form, then reduce heat and simmer for 10-15 minutes. The liquid should be reduced and quite thick by this time – if not, simmer a bit longer. Add the cream and stir through, then transfer the mixture to a deep pie dish. Cover with the defrosted pastry and trim to fit. Cut vents in the pastry, crimp the edges, and brush with milk or beaten egg. Optional: sprinkle 1-2 tsp poppy seeds over the pastry.

Bake at 200C for 25-35 minutes, until pastry is golden brown.

If you want to reduce calories in this recipe, substitute light evaporated milk for the cream, halve the oil and use a non-stick pan. You could also leave out the wine and use extra stock or water, but the flavour will change slightly.

Beef Stroganoff

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A healthy and delicious take on an old favourite.

Makes 6 small serves, or 4 larger

1 tbs olive oil
600g rump steak, sliced into thin strips
2 medium brown onions, sliced
1 tsp crushed garlic
300g mushrooms, sliced
100g Philadelphia extra-light
100g fat free natural yoghurt
1 sachet tomato paste (or 2 tbs)
1/2 cup beef stock
2 tbs chopped continental parsley

Heat 2 tsp of the oil in a wok or large frying pan over high heat until just smoking. Add half the steak and stir-fry for 2 minutes or until just cooked. Remove and set aside. Add another teaspoon of olive oil and repeat with the remaining steak. Remove from wok.

Reduce heat to medium. Add the remaining oil, then add garlic and onion to wok and cook for 5 minutes or until soft. Add mushrooms and cook for a further 5 minutes.

Combine Philly light, yoghurt and tomato paste in a small bowl, add to wok with the stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return the steak to the wok and stir well. Cook for 2-3 minutes until steak is just heated through, then stir in parsley.

Serve with fettucine or potatoes and a green veggie.

Nutrition stats per serve (for one-sixth of the recipe):

Calories – 215
Protein – 25g
Carbohydrate -10g
Fat – 8.5g

That’s without any pasta, potatoes or veg, of course.