When I was a teenager, I couldn’t eat mushrooms. They gave me terrible stomach ache, so I avoided them for years and missed them dearly. Over time I started to re-introduce them to my food shop and now I go through at least one pack of them every week. Mushrooms are one of my favourite vegetables and I’d say this is the best dish I’ve ever made with them.
I’m kicking myself as I wish I’d taught myself how to make this earlier – it’s so easy, anyone could make it. From following this recipe, I’ve learnt that it’s all about the timings and not getting ahead of yourself. If you stick to the five minutes allocated without the stock and with the stock, your stroganoff will be perfect and your mushrooms will be neither undercooked or over cooked.
This dish is a perfect just-home-from-work-and-need-food-fast dish, or with some chicken or beef makes a wonderful main meal for a mid-week dinner party. If you’ve never made stroganoff before, DO IT. You will not be disappointed.
Here’s the recipe, you’ll need:
Onion (I used shallots)
2 garlic cloves
1 tbsp paprika
Mixture of mushrooms (closed cup and chestnut)
150ml beef stock
1 tbsp worcestershire sauce
3 tbsp sour cream
1 tspn parsley
Cooked rice – the recipe suggests wild rice, I used normal rice
- Finely chop your onions and fry off in the oil in a non stick frying pan for 5 minutes. Add your crushed garlic and paprika and cook for a minute, then add your mushrooms, mix well and cook for five minutes.
- Add your worcestershire sauce to your beef stock, add into the frying pan and cook for five minutes.
- Take off the heat, add the soured cream and place back on a very low heat to ensure it is well heated.
- Serve with rice and enjoy.
Make sure you let me know how you get on. Until tomorrow,
Hayley Jayne xx