I love this recipe – it’s quite quick and easy to put together and it’s so luxurious, with that cream and brandy (or wine if you prefer).
Stroganoff is a Russian dish, traditionally made with sautéed pieces of beef served in a sauce made with sour cream. It’s often made with beef and mushrooms, but you can keep it vegetarian but leaving out the beef and using lots of mushrooms.
This recipe is great with a variety of mushrooms – see what’s available in your market, greengrocers or supermarket and experiment with different varieties. I love wild mushrooms, but I’m not sufficiently knowledgable (brave?) to go foraging on my own, so I’m very happy to rely on the experts
Quick tip – if you need to reheat, do this on a very low leat and keep an eye on it, as the sauce may split if you’re not careful.
This is delicious served with rice, pasta or plenty of crusty bread.
- sharp knife
- chopping board
- large saucepan
- Wooden spoon
- Garlic press or zester
- 1 onion
- 600 g mushrooms
- 1 tbsp olive oil
- 2 cloves garlic
- 1/2-1 tsp smoked paprika
- 1 tbsp butter
- 100 ml brandy or white wine
- 200-300 ml vegetable stock
- 4 tbsp sour cream
- 1 handful flat leaf parsley
- Finely chop the onion.
- Heat the olive oil in a large saucepan and add the onions. Cook until starting to soften, around 8-10 minutes, stirring from time to time.
- While the onions are cooking, brush any mud off the mushrooms and slice them.
- Crush the garlic, then add to the onions with the smoked paprika and cook for another minute.
- Add the prepared mushrooms and butter and fry on a low heat for around 5 minutes.
- Once the mushrooms are cooked, add the brandy or wine and simmer to reduce by about half.
- Add the stock and simmer to reduce by about two-thirds.
- Turn off the heat, then stir in the sour cream and parsley.
- Taste and season with salt and pepper.