Mushroom Stroganoff

 

Mushroom Stroganoff, a staple dish of every 1980's vegetarian menu! 

Ingredients
serves 4

2 tbsp olive oil
2 onions, sliced
50g butter
2 garlic clove, crushed
1 tbsp sweet smoked paprika
750g mushrooms, (mix of dark gilled variety)
pinch nutmeg
150ml vegetable stock
25g dried porcini mushroom, soaked then finely chopped
250ml sour cream
1 tbsp mustard
salt, to taste
pepper, to taste

Method

Melt the butter in a large frying pan over a medium heat. Add the onion and gently fry for 15 minutes until softened. Stir in the smoked paprika and fry for 5 minutes more.

Remove the onion and set aside.

In a bowl add the olive oil to the chopped mushrooms. Stir then season well with salt, nutmeg and plenty of pepper. Add the finely chopped porcini and garlic then fry the mushroom mix in the large frying pan on a high heat , stirring regularly for 10 minutes until the mushrooms have softened.

Add the fried onion back into the pan. Stir in the veg stock and bring to a simmer for a minute.  Turn the heat to low and stir in the sour cream and mustard. 

Warm through and taste. Season with salt and pepper and more paprika or cream if needed.

Serve with boiled rice.