Prep time 10 minutes
Cook time 20 Minutes
Feeds 4.
Mushrooms - a staple of a vegetarian diet and so tasty that (almost) everyone loves them. A great ingredient to add a savoury, earthy meatiness to any dish. I love mushrooms and I eat them almost every day.
This recipe uses a bunch of delicious mushrooms from local artisan producers, Ballyhoura Mountain Mushrooms from Co. Limerick who produce a massive variety of mushrooms and mushroom based products & Glebe Farm Organics based in Killaloe, Co. Clare who also offer a range of other delicious organic produce. Both are available from the Milk Market in Limerick City and currently via Neighbourfood Limerick for click & collect every Thursday.
This stroganoff has all of the oomph of the original beef version and all of the umami flavour that you could hope for. I've used a variety of Chestnut, King Oyster, Nameko, Shiitake & Grey Oyster mushrooms to provide a range of textures and flavours which is very important to me in my vegetarian meals as it helps to make the whole thing a little more substantial and less of a shock for the meat eaters in the house.
This is naturally gluten free and you could also easily make this vegan with a change to a vegan sour cream or coconut cream.
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Ingredients
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Method
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Local Suppliers Used
Serves 4
- 400g of Mixed Mushrooms (2 Cups)
- 1 x Onion finely chopped
- 2 x Cloves of Garlic (Crushed)
- 1.5 Tablespoons Sweet Paprika.
- 1 Tablespoon Tamari (Regular soy sauce will also work if you can tolerate gluten)
- 180ml Vegetable Stock
- Pinch of Salt
- 1/2 Tablespoon Crushed Black Pepper
- 4 Tablespoons Sour Cream
- Small bunch of Parsley (or I also use Dill sometimes!)
- Rice or Mashed Potatoes to Serve.
- Chop the mushrooms into relatively even sized pieces.
- Heat olive oil in a deep pan over medium heat (I use 4.5 on my 1-6 Hob).
- Add the finely chopped onion and cook for 5 minutes while stirring until they start to become soft & translucent.
- Add the crushed garlic and Paprika, cook out for 1-2 minutes.
- Add your mushrooms to the pan and cook for a further 4 minutes, stirring all the time.
- Add the tamari and pour the stock over the mushroom mixture, also add salt & pepper here.
- Bring to the boil and allow the sauce to reduce down to about two thirds volume (this should take about 5 minutes).
- Remove from the heat and add sour cream and chopped parsley. (Don't do this on the heat or the sauce may split)
- Serve over rice or mashed potatoes as desired, with a small dollop of sour cream & some fresh parsley if desired.
Life is short so enjoy yourself,
Beckha