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Mushroom Stroganoff

Stroganoff originated in Russia, the important ingredients are sour cream (also know as smetena) paprika and mustard. Packed full of flavour you won’t miss the meat in this dish. Serve with fettuccini or tagliatelle.

300 ml sour cream

1 tbsp dijon mustard

1 tbsp grain mustard

600 g mushrooms, quartered or halved depending on the size

splash vegetable oil

1 red onion, sliced

2 tsp paprika

1 tbsp dried oregano

25 g butter

200 ml madeira

1 tbsp chopped pickled cucumber

1 tbsp capers, drained and rinsed

1 tbsp chopped fresh parsley

300 g fettuccini to serve

Mix both mustards into the sour cream and set aside.

Put a frying pan over a high heat. Add the mushrooms and dry fry for a few minutes until they start to smell nutty. Lower the heat, add a splash of vegetable oil, add the onions and sauté for 5 minutes. Add the paprika, oregano and butter and continue to cook until all the water has evaporated out of the pan.

Turn the heat to high, pour in the madeira scraping any bits stuck to the pan. Reduce by at least half. Lower the heat, stir through the sour cream and mustard mixture. Finish with the pickled cucumber, capers and parsley. Serve with fettuccine or tagliatelle.

Mushroom stroganoff

Mushroom Stroganoff

Jules
Stroganoff originated in Russia, the important ingredients are sour cream (also know as smetena) paprika and mustard. Packed full of flavour you won't miss the meat in this dish. Serve with fettuccini or tagliatelle.
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Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Servings 4 people
Calories 534 kcal

Ingredients
  

  • 300 ml sour cream
  • 1 tbsp dijon mustard
  • 1 tbsp grain mustard
  • 600 g mushrooms quartered or halved depending on their size
  • splash vegetable oil
  • 1 red onion finely sliced
  • 2 tsp paprika
  • 1 tbsp dried oregano
  • 25 g butter
  • 200 ml madeira
  • 1 tbsp chopped pickled cucumber or cornichons
  • 1 tbsp capers drained and rinsed
  • 1 tbsp chopped fresh parsely
  • 300 g fettuccini to serve

Instructions
 

  • Mix both mustards into the sour cream and set aside.
  • Put a frying pan over a high heat. Add the mushrooms and dry fry for a few minutes until they start to smell nutty. Lower the heat, add a splash of vegetable oil, add the onions and sauté for 5 minutes. Add the paprika, oregano and butter and continue to cook until all the water has evaporated out of the pan.
  • Turn the heat to high, pour in the madeira scraping any bits stuck to the pan. Reduce by at least half. Lower the heat, stir through the sour cream and mustard mixture.
    Adding marsala to mushroom stroganoff
  • Finish with the pickled cucumber, capers and parsley. Serve with fettuccine or tagliatelle.
    Adding herb mix to mushroom stroganoff

Nutrition

Calories: 534kcalCarbohydrates: 68gProtein: 18gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 197mgPotassium: 871mgFiber: 5gSugar: 9gVitamin A: 633IUVitamin C: 9mgCalcium: 151mgIron: 3mg
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