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Deluxe mushroom stroganoff

Deluxe mushroom stroganoff served on a plate

Deluxe mushroom stroganoff

Name: Deluxe mushroom stroganoff
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 10g dried porcini mushrooms; 2 tbsp olive oil; 2 tbsp butter; 3 banana shallots finely chopped; 400g chestnut or portobellini mushrooms sliced; 2 garlic cloves crushed; 600g wild mushrooms sliced if large; 2 tsp tomato purée; 2 tbsp plain flour; 1 tsp smoked paprika; 100ml brandy; 300ml soured cream; 2 tbsp wholegrain mustard

Anna Glover

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Serves 6

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.15 ratingsRate

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Impress dinner guests with our deluxe mushroom stroganoff, packed with different mushroom varieties and a decadent brandy-infused sauce

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

10g dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter
3 banana shallots

finely chopped
400g chestnut or portobellini mushrooms

sliced
2 garlic cloves

crushed
600g wild mushrooms

sliced if large
2 tsp tomato purée
2 tbsp plain flour
1 tsp smoked paprika
100ml brandy
300ml soured cream
2 tbsp wholegrain mustard

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Nutrition: Per serving

kcal309
fat19g
saturates10g
carbs16g
sugars6g
fibre4g
protein7g
salt0.6g

Method

step 1

Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.
step 2

Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.
step 3

Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.

Recipe from Good Food magazine, Vegetarian Christmas 2021

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A star rating of 4.5 out of 5.15 ratings

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