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Summer 08/09 issue
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| Stroganoff on Garlic Ciabatta |
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| This is a light vegetarian version of stroganoff, perfect for a winter meal or for entertaining. |
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| Ingredients |
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1 TABLESPOON OLIVE OIL |
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1 ONION, HALVED AND THINLY SLICED |
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2 CLOVES GARLIC, CRUSHED |
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200G BUTTON MUSHROOMS, SLICED |
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2 TEASPOONS PAPRIKA |
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1X 415G CAN SANITARIUM TENDER PIECES |
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2 TABLESPOONS LIGHT SOUR CREAM |
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1 TABLESPOON TOMATO PASTE |
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2 TABLESPOONS CHOPPED CONTINENTAL PARSLEY
Garlic Ciabatta |
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6 THICK SLICES CIABATTA (OR CRUSTY BREAD) |
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1 TABLESPOON OLIVE OIL |
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1 CLOVE GARLIC, CRUSHED |
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Heat the oil in a medium sized saucepan. Add the onion and garlic and cook over a medium heat for 4 minutes or until the onion is soft. |
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Add the mushrooms and paprika and stir over a medium heat until the mushrooms begin to soften. Add the Sanitarium Tender Pieces, light sour cream and the tomato paste and cook for 5 minutes stirring occasionally. |
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Preheat a grill. Place the ciabatta slices on a baking tray. In a small bowl combine the olive oil and garlic and brush the slices of bread with the garlic oil. Grill until slightly charred. Serve the stroganoff over the garlic ciabatta and serve immediately sprinkled with the parsley. |
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