Mushroom stroganoff

Mushroom stroganoff
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 400 gr mushrooms
  • 2 onions
  • 2 garlic
  • 250 gr mushrooms
  • 2 bell peppers
  • 2 tbspn paprika powder
  • 2 tbspn tomato paste
  • 250 ml water
  • 200 ml tinned tomatoes
  • 1 beef stock cube
  • 15 ml Worcestershire sauce
  • 2 tbspn paprika powder
  • 15 gr oil
  • 125 ml crème fraîche
  • 2 tbspn corn starch
  • 1 tbspn water
  • 4 gherkins
  • 2 tbspn parsley
  1. Slice the mushroom and bell peppers and stir fry with some salt, pepper and paprika powder.
  2. Dice the onion and garlic and sweat off in the same pan. Add the paprika powder and stir fry for a minute until fragrant.
  3. Add the tinned tomatoes, and enough vegetable stock to just cover the vegetables.
  4. Simmer until the vegetables are tender, for about 30 min. Season to taste.
  5. Correct the thickness of the sauce if need be by stirring in some corn starch mixed with cold water. The sauce will thicken when boiling.
  6. When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning.
  7. Spoon the stroganoff on the plate and garnish with a gherkin. Serve with rice, pasta or new potatoes.
Stuff to know
Since there is no meat in this recipe, it is a quick meal to prepare.