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Mushroom Stroganoff
Meaty mushrooms in a creamy, mustardy sauce over rice or pasta — a comforting vegetarian dinner in thirty minutes.
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10 minPrep🔥
20 minCook🍽️
3Serves📊
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Ingredients
- 500g mushrooms, sliced
- 1 onion, sliced
- 2 garlic cloves
- 2 tbsp butter
- 1 tbsp flour
- 300ml stock
- 1 tbsp Dijon mustard
- 150ml soured cream
- Salt and pepper
- Parsley
Instructions
- Cook the mushrooms in butter over high heat until golden.
- Add the onion and garlic and soften.
- Stir in the flour, then the stock and mustard; simmer 5 minutes.
- Stir in the soured cream off the heat.
- Finish with parsley.
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Tara’s tips
- Cook the mushrooms hot so they brown rather than stew.
- Don't boil after adding the soured cream.
Serving suggestions
- Serve over rice, pasta or mash.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegan?
Use plant-based cream and a knob of vegan butter.
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