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Deluxe mushroom stroganoff served on a plate

Deluxe mushroom stroganoff

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Impress dinner guests with our deluxe mushroom stroganoff, packed with different mushroom varieties and a decadent brandy-infused sauce

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal309
fat19g
saturates10g
carbs16g
sugars6g
fibre4g
protein7g
salt0.6g
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Ingredients

  • 10g dried porcini mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 banana shallots, finely chopped
  • 400g chestnut or portobellini mushrooms, sliced
  • 2 garlic cloves, crushed
  • 600g wild mushrooms, sliced if large
  • 2 tsp tomato purée
  • 2 tbsp plain flour
  • 1 tsp smoked paprika
  • 100ml brandy
  • 300ml soured cream
  • 2 tbsp wholegrain mustard

Method

  • STEP 1

    Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.

  • STEP 2

    Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.

  • STEP 3

    Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.

Recipe from Good Food magazine, Vegetarian Christmas 2021

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A star rating of 5 out of 5.2 ratings
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