Simple Mushroom Stroganoff - Fiver Feeds

Simple Mushroom Stroganoff

This meat free substitute to the classic beef version isn’t just for vegetarians, with mushrooms making up a hearty meal whatever your protein preference. We’ve included most of the classic stroganoff ingredients, but if you want to make this lower fat as well as meat free, just swap the butter for a small amount of olive oil and the sour cream for low fat crème fraiche.

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Simple Mushroom Stroganoff

Prep Time:

35mins

Serving:

Serves 4 People

Cost:

£0.71 per Person

Difficulty:

Easy

  • Ingredients

    60g Unsalted Butter
    1 Onion Sliced
    1 Garlic Clove Crushed
    500g Mushrooms Sliced
    A Pinch of Grated Nutmeg
    1 Vegetable Stock Cube
    2tsp Smoked Paprika
    1tsp Dijon Mustard
    3tbsp Sour Cream
    40g Fresh Flat Leaf Parsley Finely Chopped
    Salt and Pepper

How to Cook

1. Melt half the butter in a large frying pan and cook the onion and garlic with a sprinkling of salt until soft. Once cooked, remove from the pan and keep to one side.

2. Melt the rest of the butter and add the mushrooms to the pan. Turn up the heat and season with salt, pepper and the grated nutmeg. Cooked for a few minutes until browned.

3. Return the onion and garlic to the pan. Sprinkle the stock cube over them and add a small amount of water (about 50 ml). Bring to the boil and when the stock cube has dissolved, put in the paprika and mustard.

4. Simmer for 5-10 minutes (adding more water if required), then stir through the sour cream and half the parsley. Bring back to the boil and serve with basmati or wild rice, topped with the remaining parsley.

Spruce it Up

If you did decide you wanted a little meat in there, then throw in a handful of cubes pancetta when frying the mushrooms in the butter. It’ll add a nice salty, smoky element to the whole dish.



Comment Below

  • traditionallymodernfood

    Looks delish

  • Gerry Styles

    Made this tonight, added some panchetta because it had to be used today. Delicious will definitely make it again

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