Old wives tales are really true as we can’t be sure when a cold spell will set in until Summer is well and truly on our doorstep.  Reserve this lovely Mushroom Stroganoff for those more chilly days or evenings when you want to warm up a bit, but still stick to your veggie promise.



1 tbsp Oil

1 Medium Onion, diced

1 Clove Garlic, crushed

500g Closed Cup Mushrooms

½ tsp English Mustard

1 tsp Paprika

250ml Vegetable Stock, made from stock cube

200ml Soured Cream

Juice of half a Lemon

Salt and Black Pepper



Heat a frying pan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently until soft.

Add the garlic and cook for 2 minutes, add the mushrooms. Cook gently for 5-6 minutes, or until the mushrooms are tender
and golden-brown.

Add the mustard and paprika and mix well. Add the stock, stirring as you pour it. Simmer gently for 5 minutes.

Remove the mushrooms from the heat, stir in the soured cream along with the juice of half a lemon and mix it all together.
Add salt and pepper to taste.

Serve the stroganoff with boiled rice.


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