Mushroom stroganoff

Mushroom stroganoff

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Use a variety of mushrooms for this stroganoff.  For an added depth of mushroom flavour you can add some dried mushrooms, pre-soaked and drained.


Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4


2 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, crushed
2 tsp sweet smoked paprika
Good pinch of cayenne pepper
600g mixed mushrooms, such as chestnut, Portobello, wild
3 tbsp brandy
150ml soured cream
Salt and pepper to season
Handful fresh flat leaf parsley, chopped


Heat the oil in a pan over a medium heat and add the onions and garlic.

Cook gently for a few minutes until softened but not turning brown.

Add both the paprika and cayenne. Cook for one minute then add the mushrooms and cook until soft.

Add the brandy to the mushrooms, increase the heat and bubble until the brandy has almost evaporated.

Turn down the heat and add the soured cream. Taste and season with salt and pepper, then cook gently for a few minutes.

Stir most of the parsley through the stroganoff.  Serve with rice, sprinkled with the remaining parsley.

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