A bowl of mushroom stroganoff

Mushroom stroganoff

A delightful meal with mushrooms – yes, you can enjoy stroganoff just as much without meat.

Suitable for Vegetarian | Gluten-free (if you don't use the mushroom ketchup)
Serves 2
Prep time 25 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
475 kcal 15 g 8.5 g 15 g 5.6 g 68 g 7.8 g 0.06 g

Ingredients

  • 15g mixed dried mushrooms *
  • Knob of butter
  • 1 banana shallot or small onion, finely sliced

  • 2 garlic cloves, chopped

  • 250g portabella mushrooms, sliced

  • 100g full-fat soured cream

  • ½ tsp paprika *
  • Small handful flat leaf parsley, chopped
  • 150g basmati * and wild rice, cooked to serve
  • Splash mushroom ketchup, to serve (optional)
* Available at Holland & Barrett

Method

Step 1
Put the dried mushrooms in a small bowl and cover with boiling water. Set aside.

Step 2
Heat some butter in a frying pan and add the shallot or onion. Cook gently for about 10 minutes until golden and soft. Drain the liquor from the mushrooms, reserving it in a jug. Squeeze the softened mushrooms of excess liquid then chop roughly. Add to the onions and stir for 1 minute.

Step 3
Add the garlic and fresh mushrooms to the pan, with a little more butter if you like, turn the heat up and cook for another 10 minutes until the mushrooms are soft and juicy. Season. Off the heat, stir in the soured cream and paprika. Return to a very gentle heat and add a little of the reserved mushroom liquor to make a creamy sauce.

Step 4
Divide the cooked rice between 2 bowls, top with the mushrooms and scatter with parsley and a pinch more paprika. Add a splash of mushroom ketchup if you like.

Tip!
As a treat, add a splash of brandy or sherry to the cooked mushrooms and cook for 1 minute before adding the cream.

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