Mushroom Stroganoff

mushroom-stroganoffThis is the perfect dish for fresh chestnut mushrooms. The smoky, creamy sauce is nicely balanced by the plain rice. This dish keeps well for a day or two in the fridge – ideal for a quick and tasty midweek meal.


500g chestnut mushrooms (or mixed mushrooms, e.g. white mushrooms, oyster mushrooms) sliced into thirds or quarters
1 red pepper, cut in small pieces
1 onion, chopped finely
3 garlic cloves, finely chopped
100 ml sour cream or creme fraiche
100 ml white wine
1 tbsp fresh parsley, chopped finely
2 tbsp olive oil
2 tsp smoked paprika

1) Heat the olive oil and cook the onions and garlics for 1 minute, then add the paprika, peppers and mushrooms and cook for a further minute.

2) Add the wine, cover the pan and cook for around 5 minutes until the mushrooms are tender.

3) Remove from the heat, stir in the cream and parsley, and season with salt and pepper. Serve with rice.

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