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Mushrooms can save your January

The Standard By Wambui Kuria

A plate of served mushrooms

Photo: Courtesy

Happy New Year to all my readers. I am all excited about the journey we shall be taking together, exploring the foods of East Africa and Africa as a whole. We will have vegetarian recipes, grills and salads and a whole lot more.

Here is to 2016...

We start with a simple inexpensive 30-minute recipe. With Sh1000, you can have this yummy healthy vegetarian meal on the table.

I used button mushrooms which are readily available both fresh and canned.

Broth: Dissolve vegetable cubes in hot water and voila! Make it in advance so that it’s cool when mixing with the dry ingredients.

Serves: 4

Prep Time: 5 mins

Cook Time: 25 mins

Ready In: 30 mins

Ingredients:

  1. ? 1 pack egg noodles
  2. ? 1 pack/can mushrooms, sliced
  3. ? 1 white onion, chopped
  4. ? 2 tablespoons olive/vegetable oil
  5. ? 300ml sour cream (maziwa mala)
  6. ? 2-3 tablespoons all-purpose flour
  7. ? 1½ paprika
  8. ? Salt and pepper to taste
  9. ? 1 cup vegetable broth
  10. ? ½ cup dhania, chopped

Directions:

Boil the egg noodles, following instructions on the packet. Over medium heat, fry the onions for about a minute. Add garlic, cook for another minute then add the mushrooms. Let cook for about 5-8 minutes, or until tender and browned, stirring occasionally. Remove from the cooking pot and set aside.

In a bowl, combine the sour milk, flour, paprika and pepper. Stir in the broth until smooth. Add to the cooking pot (used to fry the mushrooms) and cook until thick, pour in the mushroom, stir then add the dhania, give it a stir then serve over the egg noodle.

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