Russia

Mushroom stroganoff

Name: Mushroom stroganoff
Total time: 30 min
Yield: 3 servings
Cuisine: Russian
Ingredients: 500 g mixed mushrooms thickly sliced button mushroom; 1 1/2 tbsp butter; 2 tsp cooking oil (vegetable oil); 1 large thinly sliced onion; 3 cloves minced garlic; 1 1/2 tsp paprika; 2/3 cup vegetable stock (vegetable broth); 2 tsp Dijon prepared mustard; 2/3 cup or thick hung curd sour cream; 2 tsp lemon juice; a small handful chopped flat leaf parsley; 1/2 tsp black pepper; Salt, to taste; 3 cups cooked rice to serve cooked rice

Paprika, mustard and sour cream make mushrooms taste like they went to finishing school.

30 minTime

12 gProtein each

mildSpice

A count's dish goes vegetarian2 chapters · 1 min read

Make it your way

Grandma's wayMushrooms, paprika, mustard and sour cream. Stroganoff, meatless.

The original

441kcalsame

12 gproteinsame

4 gfibresame

30minutessame

The classic mushroom stroganoff.

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom500 g mixed mushrooms, thickly sliced

Butter1½ tbsp

Cooking oil (vegetable oil)2 tsp

Onion1 large, thinly sliced

Garlic3 cloves, minced

Paprika1½ tsp

Vegetable stock (vegetable broth)⅔ cup

Prepared mustard2 tsp Dijon

Sour cream⅔ cup, or thick hung curd

Lemon juice2 tsp

Flat leaf parsleya small handful, chopped

Black pepper½ tsp

Saltto taste

Cooked rice3 cups cooked rice, to serve

Method

4 steps

1Heat the oil and half the butter until foaming. Add the mushrooms in one layer, in batches if needed, and leave them alone before stirring.
2Push the mushrooms aside, add the remaining butter and the onion and cook until soft, then add garlic and paprika for 30 seconds.
3Pour in the stock and mustard, scrape the pan and simmer until reduced by half.
4Take the pan off the heat, stir in the sour cream, lemon and pepper, and warm through gently without boiling. Season and scatter parsley.

Serve it like this

Spoon over a mound of hot rice or buttered egg noodles in a wide bowl, finish with parsley and a dusting of paprika.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Russia

Mushroom stroganoff

Paprika, mustard and sour cream make mushrooms taste like they went to finishing school.

30 minTime

12 gProtein each

mildSpice

A count's dish goes vegetarian2 chapters · 1 min read

Make it your way

Grandma's wayMushrooms, paprika, mustard and sour cream. Stroganoff, meatless.

The original

441kcalsame

12 gproteinsame

4 gfibresame

30minutessame

The classic mushroom stroganoff.

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom500 g mixed mushrooms, thickly sliced

Butter1½ tbsp

Cooking oil (vegetable oil)2 tsp

Onion1 large, thinly sliced

Garlic3 cloves, minced

Paprika1½ tsp

Vegetable stock (vegetable broth)⅔ cup

Prepared mustard2 tsp Dijon

Sour cream⅔ cup, or thick hung curd

Lemon juice2 tsp

Flat leaf parsleya small handful, chopped

Black pepper½ tsp

Saltto taste

Cooked rice3 cups cooked rice, to serve

Method

4 steps

1Heat the oil and half the butter until foaming. Add the mushrooms in one layer, in batches if needed, and leave them alone before stirring.
2Push the mushrooms aside, add the remaining butter and the onion and cook until soft, then add garlic and paprika for 30 seconds.
3Pour in the stock and mustard, scrape the pan and simmer until reduced by half.
4Take the pan off the heat, stir in the sour cream, lemon and pepper, and warm through gently without boiling. Season and scatter parsley.

Serve it like this

Spoon over a mound of hot rice or buttered egg noodles in a wide bowl, finish with parsley and a dusting of paprika.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom stroganoff

Make it your way

Ingredients

Method

Mushroom stroganoff

Make it your way

Ingredients

Method

Make it a meal