This is a healthy dish but it tastes really good and quick to cook so perfect for mid-week. We served with brown basmati but you use wild rice (or white rice of course).
Wine suggestion: really good with an earthy red wine and tonight it was off the beaten track, courtesy of a holiday last year to the Jura. Stephane Tissot’s Vieilles Vignes (old vine) Poulsard provided the answer. Lighter bodied but full of character and personality; we’re sorry we don’t see more of these, a thoroughly un-modern and thirst quenching wine.
Mushroom Stroganoff – serves 2
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 tbsp paprika
- 2 garlic cloves, crushed
- 300g mushrooms, chopped
- 150ml beef stock or vegetable stock
- 1 tbsp Worcestershire sauce
- 3 tbsp half-fat sour cream – I’m pretty sure we will have just used full fat here, not being fans of half-fat anything!
- small bunch parsley, roughly chopped
- 250g cooked rice (you can use one of those pouches if cooked rice if you like)
Heat the oil in a large frying pan and cook the onion for about 5 minutes to soften. Add the garlic and paprika, then cook for another minute. Add the mushrooms and cook over a high heat, stirring, for about 5 minutes.
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 minutes until the sauce thickens, then turn off the heat and stir in the sour cream and most of the parsley. Don’t do this over the heat or your sauce could split.
Serve with warm rice and the rest of the parsley.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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