This is one of my regular recipes. I prefer it to beef stroganoff as it’s incredibly cheap (the mushrooms only cost around £2 or £3) and so fast you can rustle it up in about 10 minutes.
I like to use a mixture of mushrooms, in this case chestnut mushrooms and some large Portobello mushrooms which I keep whole. I haven’t used stock here, just boiled water which I find makes a tasty enough liquid added to the tomato puree and other ingredients. To make this a completely vegetarian meal leave out the Worcester sauce.
Serve with rice, pasta or creamy whipped potatoes.
- 6 x Portobello mushrooms
- Pack of chestnut mushrooms, sliced
- Medium onion, chopped
- 1 x clove of garlic, chooped
- 1 tablespoon tomato puree
- 1 tablespoon paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcester sauce
- 4 tablespoons sour cream
- Half pint of boiling water
- large handful of parsley
- Olive oil and small knob of butter
- Salt and pepper
- Heat the olive oil and butter together in a saucepan and cook the onions gently until they are soft and translucent. Add the garlic and cook for a few more minutes before adding the tomato puree, paprika, mustard, salt and pepper and Worcester sauce. Stir well before adding the mushrooms.
- Add the hot water and cook until the mushrooms are soft, about five minutes. Check the taste and adjust for seasoning.
- Take off the heat, stir in the sour cream and serve garnished with some chopped parsley.