Wednesday 22 July 2015

Mushroom stroganoff

Lately we've been planning our weekly meals in advance, which has been very helpful because then I know exactly what prep I need to do on getting home from work and get dinner sorted quickly. But this week we have been a bit lazy and haven't gotten around to planning so it was back to looking in the fridge to figure dinner out again. I had a packet of mushrooms and thought of making a stir-fry but was craving something more comforting. I don't know why but for some reason a mushroom stroganoff fit the bill perfectly.

This is a pretty simple recipe and you would probably already have most of the ingredients in your food cupboard. Most places where I have eaten stroganoff have wine in the sauce, so I too have added some red wine, but you could skip it if you wish (add some lemon juice instead). Also the sour cream could be substituted with some yoghurt for a lighter and healthier version. We had the dish with some brown rice - a nice comforting and healthy dinner :)


500 gms mushrooms, sliced
1 onion, finely chopped
3-4 cloves of garlic, crushed
1 tbsp olive oil
1/2 tsp of mustard powder (or about a tsp of mustard)
1/2 tsp paprika or chilli powder
200 ml vegetable stock , made from a stock cube
30 ml red wine
3 tbsp sour cream
1/4 tsp pepper
Dried parsley for garnish


Heat the oil in a pan. Add the onions and fry until soft, then add the garlic and fry for another minute or 2. Add the mushrooms and the wine and cook for 5-6 minutes until the mushrooms are tender.

Add the mustard powder, paprika and pepper and mix well. Stir in the vegetable stock. Leave to simmer for 5-6 minutes.

Check for seasoning and then remove from heat. Slowly stir in the cream. Garnish with parsley.


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