creamy mushroom stroganoff

We made this last night, and it is utterly delicious. It’s super simple to make and requires very few ingredients that you’d probably have in the cupboard anyway.

what you’ll need

  • 2 tbsp butter/olive oil
  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 500 g (1lb) mushrooms sliced
  • 1 tsp heaped fresh thyme
  • 1 tbsp flour
  • 300ml cups stock (we used veggie stock)
  • 250 ml sour cream
  • 1 tsp Dijon mustard (didn’t have this & leaving it out made no difference to its taste)
  • 1 tsp salt
  • 1 tsp black pepper
  • Fresh parsley to serve

We think it was the fresh thyme which made this so delicious – there are very few herbs/seasonings in it, but it packed a punch taste-wise. Well worth using the fresh stuff if you can, as it tastes, for some reason, very different to any other mushroom stroganoff we’ve made/had in a restaurant.

what you’ll need to do

  • Heat butter/olive oil over low heat;
  • Add the chopped onions and sliced mushrooms and cook for 15 minutes until the mushrooms are golden brown and the onions are soft;
  • Add the garlic and thyme leaves then saut√© for another minute;
  • Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid;
  • Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream (and mustard);
  • Season with salt and pepper and cook for another minute or two;
  • Taste and adjust the seasoning if necessary then serve over pasta or rice with a sprinkle of fresh parsley.

Served with rice and crusty bread – and a nice, crisp white wine – it was a lovely summery meat-free dinner dish. Highly recommended.

Image :

Image :

Published on 6th July 2023