Mary Berry’s Mushroom Stroganoff is a delightful vegetarian dish that combines earthy mushrooms, creamy sauce, and a touch of spices for a hearty and flavorful meal. This comforting dish is quick and easy to prepare, making it perfect for weeknight dinners or a cozy weekend lunch. The mushrooms soak up the rich sauce, creating a delicious combination that pairs beautifully with rice, pasta, or even crusty bread.
This recipe offers a lighter and meat-free twist on the classic stroganoff, while still delivering the depth of flavors that make it a timeless favorite.
Mary Berry Mushroom Stroganoff
Mary Berry’s Mushroom Stroganoff is a vegetarian version of the traditional Russian dish, made with sautéed mushrooms in a creamy sauce flavored with paprika, garlic, and fresh herbs. The recipe uses a variety of mushrooms to add texture and depth, while the rich and tangy sauce balances the flavors perfectly. It’s a satisfying dish for vegetarians and meat lovers alike, offering a wholesome and filling meal.
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Why You Should Try This Recipe
- Vegetarian-friendly: A great alternative to the traditional beef stroganoff.
- Quick and easy: Ready in under 30 minutes, making it perfect for busy days.
- Rich and creamy: The combination of mushrooms and cream creates a luxurious sauce.
- Healthy and hearty: Packed with nutrients from the mushrooms and herbs.
- Customizable: Easily adaptable to vegan diets by using plant-based cream.
- Perfect for entertaining: A flavorful dish that’s sure to impress guests.
Ingredients Needed to Make Mary Berry Mushroom Stroganoff
- Mixed mushrooms (500g / 1 lb): Use a variety of chestnut, button, and shiitake mushrooms for a rich, earthy flavor.
- Onion (1 large): Finely chopped, adding sweetness to the dish.
- Garlic cloves (2): Minced to provide aromatic depth.
- Butter (2 tbsp): For sautéing the mushrooms and onions.
- Paprika (1 tsp): Adds a smoky flavor and mild heat to the sauce.
- Dijon mustard (1 tsp): Enhances the tangy, rich flavor of the dish.
- Vegetable stock (200ml / ¾ cup): Forms the base of the sauce, adding richness.
- Sour cream (100ml / ½ cup): For a creamy texture and slight tang.
- Fresh parsley (a handful): Chopped for garnish and freshness.
- Salt and pepper: To taste.
Equipment
- Large frying pan
- Wooden spoon
- Knife and chopping board
- Measuring spoons and cups
Instructions to Make Mary Berry Mushroom Stroganoff
- Prepare the mushrooms: Clean the mushrooms and slice them into thick pieces. If using a variety of mushrooms, chop them into similar sizes for even cooking.
- Sauté the onions and garlic: In a large frying pan, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
- Cook the mushrooms: Add the mushrooms to the pan and cook for 7-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the paprika and mustard: Stir in the paprika and Dijon mustard, cooking for 1-2 minutes to release the flavors.
- Pour in the stock: Add the vegetable stock to the pan, bring it to a simmer, and cook for another 5 minutes until the sauce reduces slightly.
- Stir in the sour cream: Lower the heat and stir in the sour cream, ensuring it blends smoothly with the sauce. Simmer gently for 2-3 minutes, allowing the sauce to thicken.
- Season and garnish: Taste the stroganoff and season with salt and pepper to taste. Sprinkle fresh parsley over the top for added freshness and color.
- Serve: Serve the mushroom stroganoff hot, with rice, pasta, or crusty bread on the side.
What Goes Well With Mary Berry Mushroom Stroganoff
- Steamed rice: A classic pairing that soaks up the creamy sauce.
- Pasta: Tagliatelle or pappardelle works well with the rich, creamy sauce.
- Crusty bread: Perfect for dipping into the stroganoff.
- Mashed potatoes: Creamy mashed potatoes make for a comforting, hearty side.
- Green salad: A fresh, crisp salad balances the richness of the dish.
- Roasted vegetables: Add more texture and flavor with roasted carrots, parsnips, or Brussels sprouts.
Expert Tips for Making the Best Mary Berry Mushroom Stroganoff
- Use a variety of mushrooms: Different types of mushrooms add depth of flavor and texture to the dish.
- Don’t overcrowd the pan: Cook the mushrooms in batches if necessary to ensure they brown evenly rather than steaming.
- Add the cream slowly: Stir the sour cream in over low heat to prevent it from curdling.
- Season well: Mushrooms absorb flavor, so be generous with seasoning and taste the sauce before serving.
- Let it rest: Allow the stroganoff to sit for a couple of minutes before serving, which helps the flavors meld together.
Easy Variations of Mary Berry Mushroom Stroganoff
- Vegan version: Replace butter with olive oil and sour cream with a plant-based alternative like coconut cream or cashew cream.
- Add spinach: Stir in a handful of fresh spinach at the end of cooking for added nutrition.
- Spice it up: Add a pinch of cayenne pepper or smoked paprika for a spicier twist.
- Use white wine: Deglaze the pan with a splash of white wine before adding the stock for extra depth of flavor.
- Add nuts: Toasted walnuts or pine nuts can add texture and richness to the dish.
Best Practices to Store Mary Berry Mushroom Stroganoff
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the stroganoff for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheat carefully: Reheat on the stovetop over medium-low heat, adding a splash of vegetable stock or water if needed to loosen the sauce.
Best Practices to Reheat Mary Berry Mushroom Stroganoff
- Stovetop reheating: Reheat the stroganoff on low heat, stirring occasionally to prevent it from sticking or separating.
- Microwave method: Reheat in the microwave in 1-minute intervals, stirring in between to ensure even heating.
- Add liquid if needed: If the sauce has thickened too much, add a bit of water or stock while reheating to adjust the consistency.
How Can I Make Mary Berry Mushroom Stroganoff Healthier?
- Use low-fat sour cream: Swap full-fat sour cream with a low-fat or fat-free version to reduce calories.
- Replace butter with olive oil: Use olive oil for sautéing instead of butter for a lighter, healthier option.
- Add more vegetables: Include more vegetables like spinach, zucchini, or bell peppers to increase the fiber and nutrient content.
- Reduce the cream: Use less sour cream for a lighter sauce, or substitute it with Greek yogurt.
Nutrition Value (per serving):
- Calories: 280
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Sugar: 5g
- Fiber: 4g
- Protein: 7g
FAQs
Can I freeze Mary Berry Mushroom Stroganoff?
Yes, you can freeze mushroom stroganoff. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
How can I make Mary Berry Mushroom Stroganoff vegan?
To make this dish vegan, replace the butter with olive oil and use a plant-based cream or coconut cream instead of sour cream. Ensure that any stock used is vegetable-based.
What kind of mushrooms are best for mushroom stroganoff?
A variety of mushrooms, such as chestnut, button, or shiitake, works best. Using a mix of mushrooms adds depth and texture to the dish, enhancing the overall flavor.
Can I use Greek yogurt instead of sour cream in mushroom stroganoff?
Yes, Greek yogurt can be used as a substitute for sour cream. It will still provide a creamy texture with a slightly tangier flavor.
Final Words
Mary Berry’s Mushroom Stroganoff is a delicious, comforting dish that’s quick to make and bursting with flavor. The combination of earthy mushrooms, rich sour cream, and aromatic spices makes this vegetarian stroganoff a winning choice for any meal.
Enjoy a hearty and satisfying meal that’s perfect for any occasion!
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Mary Berry Mushroom Stroganoff
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing
- Cuisine: British
Description
Mary Berry’s Mushroom Stroganoff is a vegetarian version of the traditional Russian dish, made with sautéed mushrooms in a creamy sauce flavored with paprika, garlic, and fresh herbs. The recipe uses a variety of mushrooms to add texture and depth, while the rich and tangy sauce balances the flavors perfectly. It’s a satisfying dish for vegetarians and meat lovers alike, offering a wholesome and filling meal.
Ingredients
- Mixed mushrooms (500g / 1 lb): Use a variety of chestnut, button, and shiitake mushrooms for a rich, earthy flavor.
- Onion (1 large): Finely chopped, adding sweetness to the dish.
- Garlic cloves (2): Minced to provide aromatic depth.
- Butter (2 tbsp): For sautéing the mushrooms and onions.
- Paprika (1 tsp): Adds a smoky flavor and mild heat to the sauce.
- Dijon mustard (1 tsp): Enhances the tangy, rich flavor of the dish.
- Vegetable stock (200ml / ¾ cup): Forms the base of the sauce, adding richness.
- Sour cream (100ml / ½ cup): For a creamy texture and slight tang.
- Fresh parsley (a handful): Chopped for garnish and freshness.
- Salt and pepper: To taste.
Instructions
- Prepare the mushrooms: Clean the mushrooms and slice them into thick pieces. If using a variety of mushrooms, chop them into similar sizes for even cooking.
- Sauté the onions and garlic: In a large frying pan, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
- Cook the mushrooms: Add the mushrooms to the pan and cook for 7-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the paprika and mustard: Stir in the paprika and Dijon mustard, cooking for 1-2 minutes to release the flavors.
- Pour in the stock: Add the vegetable stock to the pan, bring it to a simmer, and cook for another 5 minutes until the sauce reduces slightly.
- Stir in the sour cream: Lower the heat and stir in the sour cream, ensuring it blends smoothly with the sauce. Simmer gently for 2-3 minutes, allowing the sauce to thicken.
- Season and garnish: Taste the stroganoff and season with salt and pepper to taste. Sprinkle fresh parsley over the top for added freshness and color.
- Serve: Serve the mushroom stroganoff hot, with rice, pasta, or crusty bread on the side.
