Mushroom risotto, the two words that can rouse even the tamest of veggies. A staple option meaning people are sick of it, with calls to ban it and the roll of eyes when it’s on another wedding menu, it’s clear it isn’t a safe choice anymore. But I love mushrooms (I even love it in risotto – I know!), mushrooms on toast is a staple in my home and now too is my simple mushroom stroganoff.
Simple Mushroom Stroganoff
2 tsp oil
300g white mushroom sliced
300g Portobello mushroom sliced
300g Porcini mushrooms sliced (if dried soak first)
1 white onion diced
3 cloves of garlic
Tbsp smoked paprika
Worcester Sauce or vegetarian alternative
1 glass white wine (optional)
1 pint vegetable stock
250ml cream , I use yoghurt and non dairy options can be substituted for vegan
Handful of chopped parsley
Prep > 10 mins Cook > 30 mins
Heat the oil and add the chopped onion. Allow to soften, about 5 mins then add the garlic. If the pan gets dry add a splash of water. When cooked add the mushrooms and allow to cook through, around 10 mins on a low heat. At this point you need to prepare your rice.
When the mushrooms are coloured add the paprika season and cook through for 2 mins. Add the wine, stock and Worcester sauce, and cook for 10 mins until it thickens slightly. Remove from the heat and leave for a minute to cool (it will curdle if you rush this step), then stir in the cream/yogurt/non dairy alternative and parsley and serve with the rice.
There you have it – super simple mushroom stroganoff, it really is simple, you can leave some things out and substitute others.