Mushroom Stroganoff
This is a vegetarian take on the traditional Franco-Russian dish of beef stroganoff. Traditionally made with thinly sliced beef and mushrooms, we can just up the mushrooms and forget the beef.
Soured cream or crème fraiche is fermented and there’s lots of fibre in mushrooms so it a very gut friendly dish. To be vegan-friendly, replace the crème fraiche with coconut or soya cream.
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Prep: 20 mins
Cook: 30 mins
Serves: 2
Ingredients
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250-300g mixed fresh mushrooms, sliced
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Knob of butter or slug of olive oil
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1 shallot or small onion, finely sliced
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1tsp paprika – I like smoked paprika if you can find it – plus more for serving
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2 crushed garlic cloves
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100g full-fat soured cream – use soya or coconut cream for vegans
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Small handful parsley, chopped
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1 lemon
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Optional: add some mushroom ketchup, a mushroom stock cube or dried mushrooms soaked in a bowl of boiling water for 10 minutes to up the flavour
Method
Heat the butter or oil in a frying pan, add the shallot or onion and cook gently until soft.
Add the paprika and garlic and continue to cook gently for another minute or so.
If using dried mushrooms, drain the liquid (and save it in a jug) and add the rehydrated mushrooms with the chopped fresh ones.
Cook for another 10 minutes or so until the mushrooms are soft (but don't overcook), stirring all the time so they don’t stick. Season to taste.
Take off the heat, stir in the cream. If it needs more liquid add in some of the reserved liquid from the dried or frozen mushrooms or a mushroom stock cube.
Serve garnished with chopped parsley, a sprinkle of paprika and a wedge of lemon with rice or fresh pasta and crunchy side salad or oven-roasted kale.
Wine
We feel that the creaminess calls for a fresh dry white, while the mushrooms need something with more complexity than a simple Sauvignon Blanc so how about a Sémillon dry white such as La Sémillante from Château Sigalas-Rabaud or Asphodele, the dry white from Château Climans in Barsac (an area known for it's sweet wines).