Vegetarian mushroom stroganoff

    22 min

    Chestnut mushrooms, shiitake mushrooms, red peppers and broccoli make this dish very satisfying without the meat.

    Cumbria, England, UK
    14 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, sliced
    • 250g chestnut mushrooms, halved
    • 250g shiitake mushrooms, sliced
    • 2 red peppers, seeded and cut into fine strips
    • 200g broccoli, cut into small florets
    • 2 tablespoons brandy
    • 150ml vegetable stock
    • 1 teaspoon Worcestershire sauce
    • 3 tablespoons horseradish (optional)
    • 150ml soured cream
    • salt and ground black pepper

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Heat the oil in a large saucepan. Stir in the onion, chestnut mushrooms and shiitake mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes.
    2. Stand back from the pan, pour in the brandy and set light to it.
    3. Pour in the stock and the Worcestershire sauce and bring to the boil. Cover the pan, reduce the heat and simmer for about 5 minutes or until the broccoli is just tender.
    4. Stir in the creamed horseradish, if using, and the soured cream. Season to taste and serve immediately.

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    Reviews in English (1)


    Didn't use brandy, swopped worcestershire sauce for soy sauce and added mustard (one teaspoon) instead of horseradish. Served on a bed of wild rice.  -  02 Mar 2017