This mushroom stroganoff recipe is a super satisfying dinner idea, that also happens to be meat-free. To our palates, this meat-free take on the stroganoff is every bit as tasty (and maybe even tastier) as the classic beef version.
It also takes no longer than 40-45 minutes to make – so it's the perfect vegetarian dinner idea for those of us who cook after work, and in a hurry!
For more tasty recipes, visit our hub page.
For this delicious and simple dinner for two, you'll need:
- Mushrooms, either brown cap, portobello, or mixed wild ones, 500g
- Rapeseed or olive oil, four tablespoons
- Plain flour, 100g
- Vegetable stock, 500ml
- One large brown onion, finely chopped
- Two cloves of garlic, peeled and chopped
- A small bunch of fresh dill
- A small bunch of fresh parsley, to garnish
- Soured cream or crème fraîche, 100ml
- Salt, to taste
1. In a large saucepan or frying pan, begin by gently frying the onions in the oil. The onions should soften but not colour. Add the garlic and continue frying for a couple of minutes.
2. Add the cleaned and chopped mushrooms and dill to the onion and garlic and season with salt. Don't drench the mushrooms in water beforehand – instead, wipe them clean. Mushrooms have a high water content, and as you fry them, you'll notice that there's a lot of liquid in the pan. It's important to keep frying them to get past that stage – wait for the water to evaporate, and for the mushrooms to begin turning a golden colour.
3. Once the mushrooms begin to colour, add the flour and mix in well. The whole mixture will go quite dry, which is exactly what you want for a proper sauce. Pour in the hot stock and reduce the heat to a simmer. Let the stock reduce over the next half an hour.
4. When the mixture has reduced to a more saucy consistency, take off the heat and let stand for one minute. Carefully add the soured cream/crème fraîche: do this slowly, or the cream will separate.
Garnish with the fresh parsley and serve with rice.