This is such a versatile recipe, as this creamy Mushroom dish serves well with potatoes, rice, pasta, and it’s even delicious served alongside some toast. Cooked mushrooms are a great source of B vitamins and antioxidants. When preparing mushrooms for cooking, avoid washing them with water, as their porous nature causes them to absorb moisture, which can negatively affect their texture and flavour during cooking.
Enjoy!
Nessa x
Mushroom Stroganoff
Serves 2
Ingredients
- 25g butter
- 450g mixed mushrooms, sliced
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1tsp sweet paprika
- 1tsp Dijon mustard
- Squeeze lemon
- 2 sprigs thyme, leaves only
- Salt and freshly ground pepper
- 500ml hot vegetable stock
- 150ml cream
To serve
- Chives, finely chopped
- Mashed potato/rice/pasta/toast
Method
- Place a large frying pan over a medium heat. Add the butter. Once it starts to melt, add the mushrooms and onion. Stir to combine. Turn up the heat and cook for 5 minutes, stirring regularly.
- Add the garlic, paprika, mustard, lemon, and thyme to the pan. Season with a little salt and pepper. Stir to combine and add the stock. Simmer gently for 15 minutes.
- Stir though the cream and simmer for a further minute or two.
- Serve straightaway with a scattering of freshly chopped chives.
