Mushroom Stroganoff in a Hurry



  • 50 g Butter
  • 75 g Shallot
  • 2 Garlic Cloves
  • 500 g Chestnut Mushrooms
  • 1 Tsp Dijon Mustard
  • 2 Tsp Sweet Paprika
  • 125 ml Vegetable Stock
  • Salt and Pepper to taste
  • 1 Lemon
  • 100 g Sour Cream


  1. Finely dice the shallot and finely slice the garlic.
  2. Melt the butter in a large frying pan over a medium heat.
  3. Add the onions and cook until soft but not coloured, should take about 5 mins.
  4. Now is a good time to cut the mushrooms into bit sized pieces. I like to by mushrooms that are perfect when cut in half.
  5. Add the garlic and cook for a further minute or two.
  6. Increase the heat to medium high, add in the mushrooms and cook for 5-6 mins stirring occasionally.
  7. Reduce the heat back to medium/low and then stir in the mustard and paprika until completely combined.
  8. Pour in the vegetable stock and simmer for 5-6 mins checking for seasoning after you add the stock.
  9. Zest the lemon then cut it in half.
  10. Remove from the heat and add in the lemon juice form half a lemon, lemon zest from the whole lemon and sour cream.
  11. Gently bring to serving temperature returning to the heat if required but be sure not to boil or simmer as the sauce could curdle.


I like to serve this with whole grain rice, this usually takes around 25-30 minutes to cook, so start that just before you start cooking this recipe.

source: krumpli.co.uk

Show Comments

No Responses Yet

Leave a Reply