Mushroom Stroganoff

This is a wonderfully simple dish that is rich in flavour. The key to cooking this is to be patient. There is a common belief that mushrooms don’t take long to cook – they do. Cooking mushrooms for a long time is vital to getting all of the water out, reducing the wine and the stock so the mushrooms are in a lovely rich, thick and creamy sauce rather than a watery slop. You can add any mushrooms you fancy, but it is worth using chestnut mushrooms if you can.


400g field mushrooms (or chestnut mushrooms)
200g fresh shitake mushrooms
150g any other mushrooms you like (IE – dried ceps, oyster or a mixture)
1 white onion
2 cloves of garlic (minced)
1 large glass of white wine
1 veg stock cube
½ tub of crème fraîche (about 200mls)
Squeeze of lemon juice
Olive oil

Mushroom stroganoff


Fry the onion in olive oil until translucent and then add the garlic. After five minutes, add the sliced mushrooms, shitake and any other mushrooms that you are using that are fresh. Cook for about 10 minutes before adding the wine, stock, salt, pepper and any dried mushrooms. Leave to blip away for a good 25/30 minutes until the sauce has really reduced and the mushrooms are cooked properly. Then add the crème fraîche and cook thoroughly so the crème fraîche is hot before serving with a squeeze of lemon juice on top. This is lovely with rice or with crusty bread.


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