Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mushroom stroganoff. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious. In large nonstick frying pan, melt butter and oil. Creamy Mushroom Stroganoff - Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff!
Mushroom Stroganoff is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Mushroom Stroganoff is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mushroom stroganoff using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mushroom Stroganoff:
- Get 250 g long grain rice
- Make ready 250 g mushrooms
- Get 250 g chestnut mushrooms
- Make ready 115 g shiitake mushrooms
- Take 1 onion
- Make ready 6 garlic cloves
- Take 4 tbsp sour cream
- Prepare 2 tbsp Worcester sauce
- Take 1 tbsp olive oil
- Prepare 1 vegetable stock cube
- Make ready 2 tbsp parsley
- Take 1 tbsp paprika
Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. This homemade mushroom stroganoff recipe is vegan, soy free, and can easily be gluten free.
Steps to make Mushroom Stroganoff:
- Boil the kettle.
- Add boiling water and rice to a pan and set on a medium heat. Leave unstirred but adding more hot water if required.
- Chop all mushrooms, I like to do some sliced and some quartered. Dice onion and press garlic.
- Add onions, olive oil and garlic to a large pan. Cook until onions are softened.
- Add paprika and stir.
- Add mushrooms and keep stirring until mushrooms are mostly cooked.
- Make up stock.
- Add Worcester sauce and stock. Stir and leave until mushrooms are cooked.
- Take off the heat, add cream and parsley, then stir.
- Check rice is cooked.
- Add rice to a bowl, making a cave in the centre.
- Add stroganoff and serve.
It's one of my favorite plant-based comfort food meals, especially on a chilly Fall or winter evening, because the blanket of thick mushroom gravy will warm you right up. Bring a large pot of lightly salted water to a boil. Remove from heat, drain, and set aside. More or my favorite meatless Monday pasta recipes are Fettuccini with Winter Greens and Poached Egg, Cheesy Baked Pumpkin Pasta and Pasta with Asparagus. I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option.
So that’s going to wrap this up for this exceptional food mushroom stroganoff recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
