- 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.
- 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 sauté 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.