VegBox Recipes

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.

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.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Mushroom Stroganoff

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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