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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing
- Cuisine: British
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.