Mushroom stroganoff
Method
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Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes.
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Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.
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If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.
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Serve with boiled rice.
Ingredients
- 25g/1oz butter
- 1 tbsp oil
- 160g/5¾oz sliced onions
- 550g/1lb 4oz medium mushrooms, sliced
- ½ tsp garlic purée
- 1 tsp ground paprika
- a good pinch chilli powder
- 50ml/2fl oz white wine
- 30g/1oz tomato purée
- 1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water
- 100ml/3½fl oz cream
- ½ tsp chopped parsley
- boiled rice, to serve
Shopping List
Mushroom stroganoff
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Drinks
Dairy, eggs and chilled