friends with recipes/ mushroom

Friends with Recipes: Mushroom Stroganoff

I’m back with my first “Friends with Recipes” post in ages! This is the series where we ask you the reader to share your favourite go-to recipe with us. We’ve had everything from fish cakes to chicken enchiladas and all sorts of other great recipes in between. Please write me at bethie@hungermama.com if you have a recipe you would like to share!

Today’s recipe is from blogger and fellow meal planner Charlotte of Baking Betsy. She has shared a beautiful mushroom stroganoff with us that looks absolutely delicious! I hope you enjoy it!

Bethie xx
 


Mushroom Stroganoff:
by Charlotte Coneybeer

Stroganoff is traditionally a winter dish, but this recipe is so quick to make that it doesn’t seem right to just keep this dish for the colder months! The addition of watercress adds a freshness that makes everything less heavy than it could be making it great year-round.

Mushroom Stroganoff

Print Recipe
Serves: 4

Ingredients

  • 2 small onions, finely diced
  • 1 tsp of thyme leaves
  • 1/2 sprig of rosemary (strip the leaves off the stem and chop finely)
  • 3 cloves of garlic, crushed
  • 1tsp sweet smoked paprika
  • punnet of mushrooms (chestnut are nice, but you can use anything really)
  • 400ml (1.5 cups) chicken or vegetable stock
  • big handful of spinach or kale, chopped
  • bunch of watercress
  • 2tbls sour cream (or Greek yoghurt)

Instructions

1

Get a heavy based pan on a high heat and add a glug of oil.

2

Once hot, add the onions, turn the heat down to a med/low heat and cook until the onions start turning translucent.

3

Add the thyme and rosemary and keep cooking until the onions are soft.

4

Add the garlic and paprika and give it all a really good stir.

5

Add the mushrooms and stir again.

6

Add the stock and bump the heat up a bit so that the stock can simmer away.

7

Cook for about 15 minutes. (while this is happening cook anything that's going to go with the stroganoff. I really like quinoa with this).

8

Add the spinach and watercress and cook for another minute.

9

Turn the heat off and add the sour cream.

10

Eat!

Notes

You can also freeze this, but if you do, don't add the sour cream.


I can’t wait to give this a try. I always loved the beef stroganoff that my grandma made when I was growing up (served over egg noodles, of course!), but not being a big meat eater now, this is definitely a better fit.
Thank you so much, Charlotte!

 

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1 Comment

  • Reply
    Natalie
    March 7, 2017 at 6:12 pm

    This is probably one of the best dishes I’ve had in ages. Will definitely be a family favourite

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