Mushroom Stroganoff Recipe

I rarely eat red meat nowadays, but still have fond memories of having it occasionally at home when growing up. It was always nice coming home from school to have beef stroganoff every now and then to warm me up. I don't just mean having a heartwarming meal, it was the spiciness of the recipe that was warming.

Mushrooms are one of the key ingredients in the classic Russian recipe, but after discovering chef James Martin's mushroom stroganoff recipe I learned that the flavours work incredibly well together, even without the key element of beef.

I used a little more chilli powder here but then that's the idea of cooking; mixing and matching to suit your taste.  Okay, there may not be any beef in this recipe but the flavours are still stroganoff!

Prep Time: 20 mins
Cook Time: 20 mins
Serves: 4

25g butter
1 tbsp oil
160g onions, sliced
160g mushrooms, sliced
1 clove of garlic
1 tsp ground paprika
a good pinch of chilli powder
50ml white wine
1 tbsp tomato purée
100ml cream
1 tsp chopped parsley

1. Melt butter and oil in a large pan. 

2. Meenwhile, press garlic on chopping board with flat of your knife.  Remove skin and finely chop. Cover with salt and scrape into a paste.

3. Add onions, garlic purée, spices and wine and cook on medium heat for 10 minutes.

4. Stir in the tomato purée, stock and cream. Bring to boil and then reduce heat and simmer until liquid has reduced to desired consistency.

5. Add chopped parsley.

6. Serve with boiled rice.