Mushroom Stroganoff Recipe

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15 min


20 min


  • 25g (1oz) butter
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 heaped tsp paprika
  • 400g (14oz) mixed mushrooms, sliced such as shitake, Portobello, chestnut and oyster
  • 60ml (4tbsp) dry sherry or white wine
  • 100ml (3fl oz) chicken or vegetable stock
  • 150ml (¼pt) soured cream
  • 1tbsp parsley, finely chopped


  • Melt the butter with the oil in a large, non-stick frying pan, add the onion and cook for 6 to 8 minutes until soft and golden. Add the garlic and paprika and cook for a further minute or two. Add all the mushrooms and cook on a high heat for a further five minutes, stirring often.

  • Pour in the sherry or white wine and let it bubble for a minute, then add the stock and allow the mixture to bubble for 5 minutes to reduce and thicken slightly.

  • Reduce the heat, add the soured cream, season and stir well until thoroughly combined. Scatter over the parsley and serve immediately.

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