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 email@example.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!
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 StroganoffPrint Recipe
- 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)
Get a heavy based pan on a high heat and add a glug of oil.
Once hot, add the onions, turn the heat down to a med/low heat and cook until the onions start turning translucent.
Add the thyme and rosemary and keep cooking until the onions are soft.
Add the garlic and paprika and give it all a really good stir.
Add the mushrooms and stir again.
Add the stock and bump the heat up a bit so that the stock can simmer away.
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).
Add the spinach and watercress and cook for another minute.
Turn the heat off and add the sour cream.
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!