Mushroom stroganoff

Mushroom Stroganoff

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I like Mushroom Stroganoff. It’s one of the favourite things I like to cook, it takes a short time to cook and it’s delicious. Another thing I love about this recipe is that it looks like it’s so lush due to its rich creamy sauce. I plan to make another Mushroom Stroganoff recipe soon, I will share that too, as it will be a bit different.

Stroganoff is a meat-based Russian dish that was mentioned in a cookbook in the 19th century for the first time. The recipe is older than that though. The base of the sauce was mustard and sour cream. After the fall of Tsarist Russia, the recipe was made and served all over the world, in restaurants.
As a vegetarian dish, Mushroom Stroganoff is great. I also added a bit of hidden veggies for an extra healthiness.

 Mushroom stroganoff

I used whipping cream as it has a lower fat content. If you want it richer, use double cream, if you prefer it lighter, use single cream. For me, whipping cream is a happy medium, rich, but not too rich. You can use onions instead of leeks, it works great with them too.

Ingredients for 2 servings:
– 600g mushrooms
– 1 green bell pepper
– 1 leek
– 2 spoons of vegetable oil
– 1/2 tsp mild mustard
– 150ml cream
– sea salt
– white pepper

Take the cream out of the fridge and leave it on the worktop to get to room temperature. Meanwhile, wash and cut the leek in thinly slices. Heat a big frying pan over medium to high heat and toss in the leeks. Stir and leave to cook for a few minutes. Stir from time to time. Add a bit of water, around 50ml and stir. Add the chopped pepper, stir and leave the leeks to cook for a few more minutes.

While the leeks are cooking, wash and cut the mushrooms in slices. Toss them in and stir. While the dish is cooking, stir from time to time. Leave on the hob to cook for around 15 minutes over medium heat. When the mushrooms start to cook, add the salt and pepper. Take the frying pan off the heat and pour the cream. Add the mustard and stir. Put the pan back on the hob, at medium heat. Stir so it doesn’t catch the bottom of the tin. Leave on the hob until the cream is thicker and it looks like a sauce. In 5 minutes or so the dish should be ready.

The Mushroom Stroganoff is ready to be served. I think it’s great paired with a slice of Sourdough bread.

 Mushroom stroganoff with hidden veggies. A healthy option for lunch and an easy recipe to make

Do you like Mushroom Stroganoff?

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