Easy Mushroom Stroganoff


    Easy Mushroom Stroganoff

    Easy Mushroom Stroganoff


    15 people made this

    About this recipe: This is a lovely meal suitable for all occasions. I have cooked it for a dinner party and it was very well received. The cooking time is not too long and can be done when guests have arrived.

    deriboy London, England, UK

    Serves: 4 

    • 1 medium onion, peeled and finely sliced
    • 1 leek, finely sliced
    • 5 sticks celery, diced
    • 50g butter or margarine
    • 450g button mushrooms or sliced
    • 1/2 tsp dried herbs
    • 1 heaped tablespoon flour
    • 280ml vegetable stock
    • salt and pepper
    • 65ml soured cream
    • chopped fresh parsley
    • 50g cashew nuts

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the onions, celery and butter into a large pan and sauté over a low heat until the onions are transparent.
    2. Add the mushrooms and cook for 2-3 mins, until the juices run. Add the mixed herbs. Stir in the flour and cook for one min. Add the stock, cashew nuts and seasoning and cook gently for 8-10 mins.
    3. Remove from the heat, stir in the sour cream - adjusting the seasoning if necessary. Heat very gently to serving temperature. DO NOT BOIL!
    4. Garnish with chopped parsley and serve on a bed of rice.
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    Reviews in English (7)


    My third time cooking this meal... Husband loves it, he asked me to cook for family- who also loved it. I'm cooking for a few friends tonight  -  27 Feb 2012


    I've given this recipe three stars simply because its quite bland. It is so easy to make, has a beautiful texture, looks very inviting on the plate but then seems to lack something in the flavour - which was very unexpected given the ingredients. There is nothing off-putting about it and it is otherwise so nice I'd making it again but I do need to find something to add to enhance the flavour.  -  22 Oct 2015


    Cooked this last night for my wife and myself,and have to say it was wonderful. Easy to follow, and very tastey  -  16 May 2013

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