Mushroom stroganoff recipe?

Zziggi

Hello guys,

I have a huge punnet of mushrooms to use up. This hasn't happened for a while, and when it last did i made a mushroom strgoanoff with a Schwartz sachet. I don't keep sachets in anymore and i fancy cooking something similar. Can anyone suggest a HM version please? The one i made before had mushrooms, onions and milk/cream in it to make it creamy and the sachet had a hint of garlic and mustard in it. Not sure what else.

Any help gratefully received

Zziggi

Pink.

Hi Ziggi,

I fry an onion in a little oil and butter then add the mushrooms. When they are just about cooked stir in some crushed garlic and some dijonaise mustard. Then add a stock cube (I use beef but you could use a vegetable one) and a good glug of white wine. Simmer until the liquid reduces and begins to thicken, then remove from the heat and slowly add double cream (I prefer double cream but natural yoghurt, creme fraiche or soured cream are fine too).

Sorry I haven't given quantities but I cook by eye depending on how many are in for dinner that night.

Pink

Zziggi

Pink-winged wrote: »

Hi Ziggi,

I fry an onion in a little oil and butter then add the mushrooms. When they are just about cooked stir in some crushed garlic and some dijonaise mustard. Then add a stock cube (I use beef but you could use a vegetable one) and a good glug of white wine. Simmer until the liquid reduces and begins to thicken, then remove from the heat and slowly add double cream (I prefer double cream but natural yoghurt, creme fraiche or soured cream are fine too).

Sorry I haven't given quantities but I cook by eye depending on how many are in for dinner that night.

Pink

Brilliant!! That'll do for me. Anything I could put in instead of White wine?

Pink.

Zziggi wrote: »

Brilliant!! That'll do for me. Anything I could put in instead of White wine?

Do you have red wine or a splash of brandy? If you aren't keen on alcohol you could leave it out and just use stock but I think the wine adds a lot to the flavour and once it's reduced all the alcohol is cooked out.

Just remembered this thread that might help: What can i use instead of wine

Pink

Zziggi

thanks! Absolutely fab - tea is sorted now!:j

bella2121

this recipe sounds lovely http://www.mushroom-uk.com/recipes/creamy-mushroom-stroganoff.html

I'm a big fan of mushrooms so was really glad to find this site dedicated to them how sad am i lol!!!

mrbadexample

I want to have a go at a mushroom stroganoff but I haven't got any white wine either.

I have some sherry (medium sweet) or some Scrumpy Jack cider. Oh, and some very old Raki. :eek: Which would be best? (Please gods let it not be the Raki!)

And if I make a big vat of it, will I be able to freeze the leftovers?

Cheers,
MBE

Pink.

Hi MR BE,

Hope I'm not too late answering...

Sherry will be fine...you won't have to use your Raki. And yes it freezes really well.

Pink

mrbadexample

No, not too late - I'll be doing it a bit later, all being well.

I was wondering though...

Some of the recipes say use double cream (which is what I bought because I fancy a nice creme brulee at some point). Others say soured cream, creme fraiche, yoghurt, all sorts. This just serves to confuse me. What's the difference? By that I mean what difference in taste would I expect between double cream and creme fraiche, for example? You know me, I just buy what I'm told.

Fruball

Hi MrBE

I prefer Creme fraiche which will give it a slightly sharper taste - same can be achieved by adding some lemon juice to double cream - I've done that before when I had no creme fraiche.

Love mushroom stroganoff - can I come for dinner please?

Pink.

mrbadexample wrote: »

No, not too late - I'll be doing it a bit later, all being well.

I was wondering though...

Some of the recipes say use double cream (which is what I bought because I fancy a nice creme brulee at some point). Others say soured cream, creme fraiche, yoghurt, all sorts. This just serves to confuse me. What's the difference? By that I mean what difference in taste would I expect between double cream and creme fraiche, for example? You know me, I just buy what I'm told.

Creme fraiche is more tart whereas double cream is smoother and gives it well a creamier taste. It's down to personal preferance really.

Pink