Mushroom Stroganoff Recipe

Winter gives us the perfect excuse to enjoy comfort food and what better way to do so than with a hearty, rich in flavour and fuss-free meal. The perfect midweek winter meal packed with umami! Indulge in this creamy mushroom stroganoff.

INGREDIENTS

• 25g butter
• 1tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 heaped tsp paprika
• 400g mixed mushrooms, sliced such as shitake Portobello, chestnut and oyster
• 60ml dry sherry or white wine
• 100ml chicken or vegetable stock
• 150ml soured cream
• 1tbsp parsley, finely chopped

INSTRUCTIONS

1. Melt the butter with the oil in a large, non-stick frying pan, add the onion and cook for 6 to 8 minutes until soft and golden. Add the garlic and paprika and cook for a further minute or two. Add all the mushrooms and cook on a high heat for a further five minutes, stirring often.
2. Pour in the sherry or white wine and let it bubble for a minute, then add the stock and allow the mixture to bubble for 5 minutes to reduce and thicken slightly.
3. Reduce the heat, add the soured cream, season and stir well until thoroughly combined. Scatter over the parsley and serve immediately.

Print Recipe

Mushroom Stroganoff

Dinner – Vegetarian

By Caxton Magazines Staff – Serves: 2

Prep Time: 15 mins – Cooking Time: 20 mins – Total Time: 35 mins

Ingredients

• 25 g butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 heaped tsp paprika
• 400 g mixed mushrooms, sliced such as shitake Portobello, chestnut and oyster
• 60 ml dry sherry or white wine
• 100 ml chicken or vegetable stock
• 150 ml soured cream
• 1 tbsp parsley, finely chopped

Instructions

1

Melt the butter with the oil in a large, non-stick frying pan, add the onion and cook for 6 to 8 minutes until soft and golden.

2

Add the garlic and paprika and cook for a further minute or two.

3

Add all the mushrooms and cook on a high heat for a further five minutes, stirring often.

4

Pour in the sherry or white wine and let it bubble for a minute, then add the stock and allow the mixture to bubble for 5 minutes to reduce and thicken slightly.

5

Reduce the heat, add the soured cream, season and stir well until thoroughly combined.

6

Scatter over the parsley and serve immediately.

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