Speedy mushroom stroganoff recipe
In need of a tempting yet nourishing recipe for autumn? Look no further than this seasonal classic. Our speedy mushroom stroganoff recipe is a bowful of comfort. What’s more, it’s ready in less than 30 minutes.
Mushrooms are the only plant-based source of vitamin D. Just like human skin, they produce this vital vitamin when exposed to sunshine. With the NHS recommending vitamin D supplementation between September and March, mushrooms are a delicious way to protect our stores as the days get shorter.
Studies show that regularly eating mushrooms is an effective approach to increasing and maintaining vitamin D levels. A top tip is that you can actually increase mushrooms’ vitamin D content at home by leaving them underside up to soak up some of the sun’s rays on a windowsill.
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- 400g mixed mushrooms, halved
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 6 cornichons, finely sliced
- 2 cloves of garlic, crushed
- 100ml dry white wine
- 1 tbsp smoked paprika
- ½ tbsp Dijon mustard
- 4 heaped tbsp crème fraîche
- Large handful of fresh flat-leaf parsley, finely chopped
- Place the mushrooms into a large non-stick frying pan and dry fry them on a high heat, stirring occasionally to bring
out the nutty flavour. After ten minutes set the mushrooms aside in a large bowl.
- Add the olive oil and onion to the same pan on a medium heat and cook for five to ten minutes until translucent and softened, stirring regularly.
- Place the mushrooms back into the frying pan along with the cornichons and garlic, and sauté for a further five minutes.
- Add the white wine to the pan and simmer for a few minutes, then add the paprika, mustard, crème fraîche and parsley (reserving a small pinch of parsley to serve).
- Finally, if needed, add a small splash of water to loosen the mixture to a saucy consistency.
- Serve with fluffy rice and the remaining sprinkling of fresh parsley.