Mushroom Stroganoff

Mushroom recipe

You will definitely not miss the meat in this delicious mushroom Stroganoff. With a subtle heat from the Hungarian paprika it is every bit as delicious as its meaty original.

  • 150g flat mushrooms peeled and sliced
  • 150g button mushrooms halved
  • 2 garlic cloves
  • ½ onion finely chopped
  • 1 tbsp Hungarian paprika
  • 150ml veg stock (1/2 cube)
  • 1tbsp brown sauce
  • 2 tbsp soured cream
  • small bunch parsley chopped
  • Basmati and wild rice blend 150g (dry weight)
  1. Prepare the rice by placing in a large pan of boiling water and returning to the boil, stir once and simmer for 20 minutes.
  2. Fry the onion for a few minutes in a little oil until softened slightly then add the mushrooms and keep moving them until they release some liquid and that evaporates (around ten minutes)
  3. Add the garlic and cook for a further minute
  4. Add the stock and brown sauce and bubble to reduce/ thicken slightly for a few minutes. Taste and season if necessary
  5. Take off the heat and allow to cool slightly, then stir through the soured cream and parsley and serve with the rice.
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