Mushroom Stroganoff

I like mushrooms and I like creamy things, so mushroom stroganoff is a winner. Any mushrooms will do, but the darker, stronger ones are best, and if you have any dried mushrooms in your cupboard you can add those for extra flavour. I served mine with spring onion and pea mash, but it also goes well with jacket potatoes, rice or pasta.


Mushroom Stroganoff

Serves 2

Takes 25 minutes


300g mushrooms

An onion

150ml red wine

150ml stock (or mushroom soaking water if using dried mushrooms)

2 cloves of garlic or one heaped tsp of minced garlic

3 tbsp single cream or soured cream

1 tsp dried thyme

Around 1tbsp paprika

1 tbsp Mushroom Ketchup or Worcestershire-style sauce

1 tsp of cornflour, mixed with a little cold water to form a paste


* Chop the onion finely, slice the mushrooms and heat some oil in a large pan over medium heat. Toss the mushrooms in the paprika until coated.

* Put the onions and garlic into the pan and cook for 5 minutes until softened.

* Add the mushrooms and thyme and cook for a further 5 minutes until starting to reduce.

* Pour in the wine, stock, cornflour and Mushroom Ketchup, bring to the boil whilst stirring, then simmer for a further 5 minutes or until reduced to your liking.

* Stir in the cream last, but do not heat afterwards otherwise it (single cream) will curdle.

Note: If you are using dried mushrooms, follow the packet instructions to rehydrate then add with the rest of the mushrooms.