This mushroom stroganoff recipe is brilliant – it’s really tasty, uses cheap ingredients and is so quick to make too! Win-win. We couldn’t get hold of a varied selection of mushrooms, but it tastes great with a mix of field and chestnut mushrooms, so don’t worry if you can’t get hold of anything too exciting. The recipe says to serve with rice but we chose pasta instead – the pasta we used here is called Fusilli lunghi col buco, which we found in Tesco, but any shape would work.
The recipe is originally from the BBC Good Food website.
Ingredients (serves 2)
2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative (like Henderson’s relish)
3 tbsp half-fat soured cream or creme fraiche
small bunch parsley, roughly chopped (optional)
250g pouch cooked wild rice (or serve with pasta like we did)
1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes. Add the garlic and paprika, then cook for 1 minute more. Add mushrooms and cook on a high heat, stirring often, for about 5 minutes.
2. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 minutes until the sauce thickens, then turn off the heat and stir through the soured cream or creme fraiche and most of the parsley. Make sure the pan is not on the heat or the sauce may split!
3. Heat the rice or pasta following pack instructions, then stir through the remaining parsley and serve with the stroganoff. Enjoy!