Recipe
Mushroom Stroganoff Recipe
This recipe is rated 4.8 out of 5.
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
Rich and saucy, two of our favourite character traits! For food. For dinners. This flavoursome stroganoff is deceptively quick and easy to throw together — and somehow you’ll still find yourself wondering if you’re eating a restaurant-made meal. But nope, that’s all you, Champ!
You will need
Serves 2
- 300g button mushrooms
- 50ml extra virgin olive oil
- 3 shallots or small onions (if small leave whole, but cut into halves or quarters if too big)
- 3 cloves of garlic, diced
- 2 sprigs thyme, stripped
- 1 teaspoon smoked paprika
- 50ml white wine
- 100ml vegetable stock
- 100ml plant-based cream
- Handful parsley, finely chopped
- 1 lemon, zest only
- Salt and pepper
To serve:
- Steamed rice or cooked pasta of your choosing
Recipe: Simon Toohey
Directions
10 mins to prep
20 mins to cook
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Step 1
Place a medium pot over medium-high heat. Add the mushrooms whole and place 100ml of water in. Bring to a boil and reduce the water until they’re all nearly cooked and dry. (Cooking the mushrooms this way helps extract their best flavours without breaking them down into mush!)
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Step 2
Add extra virgin olive oil, onions and salt; fry until softened and slightly golden.
-
Step 3
Add the garlic, thyme, smoked paprika, wine and stock and cook again until the wine is reduced by half.
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Step 4
Stir through the cream and remove from heat.
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Step 5
Combine the chopped parsley and lemon zest in a little bowl and sprinkle some over for garnish.
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Step 6
Serve alongside your favourite style of rice or pasta! Or bread, potatoes, any carb that strikes your fancy really.
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Recipe: Simon Toohey
