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Mushroom Recipe #2

Mushroom Stroganoff

This mushroom stroganoff recipe is a great vegetarian alternative to the traditional meat dish.

I have tried so many variations of mushroom stroganoff recipes over the years, but this one, with all its tweaks, is my favourite.

According to meat-eater friends, it comes quite close to the flavour of the "real thing". Though in reality, this recipe is more of a mixture between "stroganoff" and bourguignonne.

The mushrooms have an almost meaty texture and the vinegar and paprika give them a slighty sharp "kick".

The one thing I can really recommend with this recipe is always make twice what you think you'll need. It's moreish and everyone will want more!

	Ingredients
	Serves 4 500g fresh mushrooms, wiped and quartered 1 medium onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 30ml olive oil (or sunflower) 100ml red wine 3 tablespoons creme fraiche or double cream 1 tablespoon balsamic vinegar 1 dessert spoon of cornflour 1 level teaspoon paprika 1 handful fresh coriander, chopped

Method

Gently heat the oil in a large pan.
Gently cook the onion garlic for 3 minutes, until starting to brown.
Coat the mushrooms in the paprika (either by turning them on a plate or shaking in a sandwich bag.
Turn up the heat and add the mushrooms to the pan. Do this in batches, if you need to. The idea is to cook them quickly, to seal in their juices.
Cook for up to 5 minutes, until the mushrooms are browned and softened.
Add the red wine and balsamic vinegar and simmer gently.
Mix the cornflour with a tablespoon of water in a cup, to form a paste. Add to the pan and mix well. The sauce should thicken.
Add the fresh coriander and the cream and mix well.

Serve with rice.

Time From Cupboard-To-Table

30 minutes

Notes & Variations

You really want to use lots of mushrooms for this recipe and your veg box will most likely provide white cap or chestnut mushrooms. These can provide the main bulk of the recipe, but to add extra flavour you could also use some rehydrated porcini or shitake mushrooms.

Experiment with the options, to find your favourite.

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Ratings & Reviews

Rating	Comments
9/10	We really enjoyed this recipe, it was quick and easy and very tasty, leftovers heated up well the next day too. Yum!
10/10	Excellent!! Very easy to follow - Im not very confident or competent in the kitchen. However we had 4 friends round for dinner on Friday night and I made this (for 6 - just increased the amount of ingredients to suit) and I followed this recipe to the last letter. It was absolutely gorgeous and very easy to make. I printed out a copy of the recipe for my friends to take home - they were really impressed!! Excellent!!
9/10	wonderfully surprised! This recipe went down very well with all the family.....even my 2 year old granddaughter!
9/10	saved my ass! quick and simple, thanks!
9/10	Simple and effective yet still fun to make and learnt from the experience. Thanks
9/10	Rather more like bourguignonne, like she says, but my 7-year-old daughter prefers this to any other version. She even asks to eat mushrooms because of it: amazing!
9/10	So quick, easy & tasty. Shall add a few ingredients of my own choice next time for variation
10/10	Very quick to make and tasty too, I didn't have any cornflour, I used creme fraiche and the sauce was still fine. I used shallots and red onion instead of an ordinary onion which added to the flavours.

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