We like a good stroganoff, and this vegetarian version doesn’t lack anything that the classic beef one has in terms of flavour. We’ve served this to dedicated carnivores with no complaints.
Wine Suggestion: Jono recently tasted the Höpler Blaufrankisch from Burgenland, Austria and thought it would match the richness, was wonderfully fresh to cut through the cream, and was spicy and juicy in a very complimentary way. We think there’s a new generation of red wines from Austria that are definitely worth seeking out.
Mushroom Stroganoff – Serves 8
- 1 large onion
- 2 cloves of garlic, peeled
- 4 tbsp olive oil
- 250g shiitake mushrooms
- 275g button mushrooms
- 250g chestnut mushrooms
- 250g Portobello mushrooms
- 100g butter
- 1 tbsp Maldon salt/1½ tsp table salt
- 4 tbsp Amontillado sherry (or white wine)
- 1 tbsp paprika
- ½ tbsp freshly grated nutmeg
- 2 x 142ml tubs sour cream
- 4-5 tbsp chopped parsley
Peel and quarter the onion and process with the garlic cloves until finely chopped.
Heat the oil in a large wide pan and cook the onion and garlic until soft but not coloured.
Remove the stalks from the shitake mushrooms and slice them; quarter the button mushrooms and slice. Slice the chestnut mushrooms, and peel and quarter the Portobello mushrooms, discarding the stalks first.
Melt the butter in the pan, then add the mushrooms. Turn the mushrooms to coat with the butter, then cover with a lid and cook for about 15 minutes. (You can cook up to this point earlier in the day)
Take the lid off the pan (reheat first if you’ve done to this point earlier) and add the salt, sherry, paprika, nutmeg and sour cream. Stir over the heat for about 5 minutes, then stir in most of the parsley. Put the stroganoff into a warmed serving dish and scatter the remaining parsley over the top.
Serve with steamed basmati rice.
(Original recipe from Feast by Nigella Lawson, Chatto & Windus, 2004.)