Mushroom Stroganoff

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Mushroom StroganoffThis dish is quick and easy to make so prepare your ingredients before you go anywhere near the frying pan!  I love the creaminess of this dish and the sauce is delicious. I came across the addition of spinach and Worcestershire sauce from another recipe so I gave it a try.  Just add a few spinach leaves and a few drops of Worcestershire sauce when you add the stock to the recipe (ie no. 8 below)  The dish can be served with rice and a salad.

Mushroom Stroganoff

Before adding the Crème fraîche

Mushroom Stroganoff
Cook time: 
Total time: 
Serves: 2
  • Glug of olive oil
  • Small knob of butter
  • 400g mushrooms, sliced
  • 2 medium sized onions, thickly sliced
  • 2 cloves garlic, sliced
  • 200ml beef stock (vegetable stock for a veggie version)
  • 150ml soured cream or Crème fraîche
  • 2 x tablespoons paprika
  • 2 tablespoons brandy (optional)
  • 8 small cornichons (small gherkins)
  • Salt and pepper
  • A small handful of parsley, chopped
  1. Gently heat the olive oil and butter in a frying pan.
  2. Add the onions and fry until softened (about 8 minutes).
  3. Add the garlic and paprika and cook for a few minutes to bring out their taste.
  4. Tip the onions and garlic into a separate bowl and set aside.
  5. In the frying pan heat some more butter and olive oil and add the mushrooms.
  6. Let the mushrooms brown to allow the mushrooms to caramelise and bring out their sweetness which adds flavour to the dish.
  7. When the mushrooms are soft and sweet tip in the cooked onions and garlic.
  8. Add the stock, brandy (optional) to the dish.
  9. Simmer for a further 5 minutes, letting the liquid bubble and reduce slightly.
  10. Stir in the soured cream or Crème fraîche and allow to bubble.
  11. Stir in the chopped parsley.
  12. Serve with rice and Doe’s Salad.

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