When you’re craving comfort food but want to keep things simple, this creamy mushroom stroganoff delivers on every level. Packed with earthy mushrooms, warming paprika and a velvety sour cream sauce, it’s a fuss-free meal that comes together in just 35 minutes. Whether served over pasta, rice or mashed potatoes, this cosy vegetarian favourite is guaranteed to warm you up on chilly evenings.
Mushroom Stroganoff
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
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.
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.
Reduce the heat, add the soured cream, season and stir well until thoroughly combined.
Scatter over the parsley and serve immediately.
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Also See: Delicious grilled mushrooms with dukkah eggs & crispy kale
Grilled mushrooms with dukkah eggs & crispy kale
