Tasty Mushroom Stroganoff -quick and easy tasty recipe
Are you ready to elevate your dinner game with a dish that’s as comforting as it is delicious? Look no further than our savoury mushroom stroganoff! This vegetarian twist on the classic Eastern European favourite is perfect for those seeking a hearty, meat-free meal that doesn’t skimp on flavour. Rich, creamy, and loaded with tender mushrooms, this stroganoff recipe brings a touch of elegance to your week night dinners while being incredibly easy to prepare. Read on to discover how you can create this culinary masterpiece in your own kitchen, and get ready to impress your family and friends with a dish they’ll be asking for again and again.
A quick word about the mushrooms: I used chestnut mushrooms as that is what I had in, but feel free to use whatever you want and even choose a variety if you have available. Dried porcini mushrooms also go well with any fresh mushrooms; their strong flavour works well. Make sure you reserve the liquid you use to soak the dried mushrooms.
I made my own vegetable stock because I had time and a fridge full of vegetables that needed to be used up, but if time is tight, a stock cube will work fine. If you do make your own stock, make up a bigger batch and freeze the leftover stock for next time.
Finally, I used plain white rice for this recipe, but feel free to be creative. Pasta is often used, but I see no reason why pearl barley would not work equally well.
Mushroom Stroganoff
Print RecipeIngredients
- 300g Mushrooms (I used baby chesnut mushrooms but feel free to mix aand match)
- 225 ml Vegetable stock
- 1 Tsp of Paprika
- 2 Tsp of Dijon Mustard or 1 of English Mustard
- 2 bannana shallots (or 1 small onion
- Half a glass of white wine (optional)
- 2 Tbsp of Greek Yoghurt or soured cream
- 1 Tbsp Tomato puree
- 1 garlic clove finley chopped
- Knob of butter (optional)
Instructions
Finely Chop the shallots (or onion) and garlic. Chop mushrooms but keep chunky.
Put oil in a pan and fry onions until softened on medium heat. Add garlic and mushrooms and cook for a minute.
Add the Paprika and white wine, reducing the wine by half before adding the vegetable stock, mustard, and tomato puree.
Season with black pepper and salt, and add a knob of butter. Allow the stock to thicken. Turn down to low heat before adding the sour cream or Greek yoghurt.
Garnish with parsley or finely chopped chives, serve on a bed of rice.
