Mushroom Stroganoff Recipe

July 8, 2023 (Last Updated: July 7, 2023)

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.

 

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.

 

Did you make this Mushroom Stroganoff recipe? Tag us on Instagram @foodandhomesa!

 

ALSO SEE: Delicious grilled mushrooms with dukkah eggs & crispy kale

Grilled mushrooms with dukkah eggs & crispy kale

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