Mushroom stroganoff
Ingredients
- 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
Instructions
- Slice the mushroom and bell peppers and stir fry with some salt, pepper and paprika powder.
- Dice the onion and garlic and sweat off in the same pan. Add the paprika powder and stir fry for a minute until fragrant.
- Add the tinned tomatoes, and enough vegetable stock to just cover the vegetables.
- Simmer until the vegetables are tender, for about 30 min. Season to taste.
- 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.
- When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning.
- 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.