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Member recipe

Creamy mushroom stroganoff

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(2 ratings)

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Serves 4

Simple, easy meal, served with tagliatelle, for up to 4 people.

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  • 50g/2oz Unsalted butter
  • 4 Shallots, peeled & sliced
  • 600g/1lb 5oz Button mushrooms, Cleaned & sliced
  • 3tbsp Plain flour
  • 3tbsp Brandy (optional)
  • 300ml Vegetable stock
  • 150ml double cream
  • 1tbsp Dijon mustard
  • 4tbsp fresh parsley, chopped
  • Salt and ground black pepper for seasoning


    1. In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft.
    2. Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly .
    3. Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used.
    4. Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste.
    5. Serve with tagliatelle and fresh parsley leaves as decoration.

Comments, questions and tips

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27th Dec, 2014
Works well with sherry. Used half the amount of mushrooms & added left overs turkey to it.
29th Aug, 2011
Great recipe but here are some suggestions: 1. Used mixed or wild mushrooms, or include some dried ones; 2. Use sherry instead of brandy, but reduce before adding the cream.
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