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Mushroom stroganoff

Name: Mushroom stroganoff
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil or rapeseed oil; 4 shallots, finely sliced; 3 garlic cloves, crushed; 2 tsp sweet smoked paprika; 2 tsp hot smoked paprika; Good pinch of cayenne pepper; 600g mixed mushrooms, sliced; 185g quick-cook polenta; 3 tbsp brandy; 150ml soured cream; Generous knob of butter; 25g parmesan, grated; Handful of fresh flatleaf parsley, chopped

Published: 8 Nov 16
Updated: 8 Oct 24

This quick vegetarian mushroom stroganoff, served with cheesy polenta, recipe takes just 20 minutes from hob to table.

Put off by polenta? How about our quick beef stroganoff served with rice, or feel free to serve this recipe with rice too.

Easy
January 2013

Test kitchen approved

Serves 4
Ready in 20 minutes

This quick vegetarian mushroom stroganoff, served with cheesy polenta, recipe takes just 20 minutes from hob to table.

Put off by polenta? How about our quick beef stroganoff served with rice, or feel free to serve this recipe with rice too.

Nutrition: per serving

Calories: 402kcals
Fat: 19.7g (8.2g saturated)
Protein: 11.5g
Carbohydrates: 35.5g (2.6g sugars)
Fibre: 4.3g
Salt: 0.2g

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Ingredients

2 tbsp olive oil or rapeseed oil
4 shallots, finely sliced
3 garlic cloves, crushed
2 tsp sweet smoked paprika
2 tsp hot smoked paprika
Good pinch of cayenne pepper
600g mixed mushrooms, sliced
185g quick-cook polenta
3 tbsp brandy
150ml soured cream
Generous knob of butter
25g parmesan, grated
Handful of fresh flatleaf parsley, chopped

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Method

Heat the oil in a sauté pan over a medium heat and add the shallots and garlic. Cook gently for a few minutes until softened but not coloured. Add the spices, cook for 1 minute (being careful not to let them scorch), then add the mushrooms and cook until soft.
Meanwhile, cook the polenta according to the pack instructions. Add the brandy to the mushrooms, increase the heat and bubble until the brandy has almost evaporated. Turn down the heat and add the soured cream. Taste and season, then cook gently for a few minutes.
Stir the butter and parmesan through the cooked polenta and spoon into bowls. Stir most of the parsley through the stroganoff, then serve on top of the polenta, sprinkled with the rest of the parsley.

Recipe from January 2013 Issue

Nutrition

Nutrition: per serving

Calories: 402kcals
Fat: 19.7g (8.2g saturated)
Protein: 11.5g
Carbohydrates: 35.5g (2.6g sugars)
Fibre: 4.3g
Salt: 0.2g

delicious. tips

Smoked paprika is a speciality of Spain and is often sold as pimentón ahumado. It comes in a variety of styles – sweet (dulce), bittersweet (agridulce) or hot (picante) – and adds a smoky depth to dishes.