Easy Mushroom Stroganoff

    (4)
    35 min

    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
    16 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (4)

    Reviews in English (7)

    summer24summer
    3

    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

    by
    0

    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

    by
    0

    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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