Mushroom Stroganoff Recipe

By Kitchen Sanctuary

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 onion (peeled and finely sliced)
400 g (14oz) chestnut mushrooms (thickly sliced)
¼ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic (peeled and minced)
240 ml (1 cup) double cream (heavy cream)
150 ml (5.3 fl oz) sour cream
1 tablespoon vegetarian Worcester sauce (or use regular Worcestershire sauce for non- vegetarian)
Cooked pasta or rice basmati & wild rice mix works particularly well with this dish
¼ teaspoon paprika
Freshly chopped parsley

Prep Time5mins
Cook Time15mins
Servings4

Instructions

Heat the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.

Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.

Add the mushrooms, salt and pepper and cook for a further 5 minutes, stirring often, until browned.

Turn the heat down a medium heat and stir in the garlic. Cook for a further minute, whilst stirring.

Pour in the double (heavy) cream, followed by the sour cream and Worcestershire sauce.

Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don't let it boil). Turn off the heat.

Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika and parsley before serving.