Mushroom Stroganoff
In this hearty mushroom stroganoff recipe, tender slices of mushrooms are cooked in a flavorful sauce made with onions, garlic, paprika, and a hint of chili powder, all simmered together with white wine and cream. This creamy and comforting dish pairs perfectly with a serving of fluffy boiled rice for a satisfying meal.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 1 tbsp oil
- 160g/5¾oz sliced onions
- 550g/1lb 4oz medium mushrooms
- ½ tsp garlic
- 1 tsp ground paprika
- a good pinch chilli powder
- 50ml/2fl oz white wine
- 30g/1oz tomato purée
- 1 tsp vegetable stock
- 100ml/3½fl oz cream
- ½ tsp chopped parsley
- boiled rice
Instructions
- Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes.
- Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.
- If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.
- Serve with boiled rice.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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