Mains
Indian
IndianMushroom Stroganoff
A creamy, paprika-spiked mushroom stroganoff shown three ways. The tiers climb from value mushrooms in a quick soured-cream sauce to seared wild mushrooms with brandy, smoked paprika and a touch of crème fraîche.
Vegetarian
Nut-free
Budget version
Value white mushrooms in a quick soured-cream and paprika sauce.
Per serving£1.50
Total cost£3.00
Time25 min
Ingredients for 2
- 300 g white button mushrooms , sliced
- 1 onion , sliced
- 1 clove garlic , crushed
- 1 tbsp paprika
- 150 ml soured cream
- 1 tsp wholegrain mustard
- 1 tbsp vegetable oil
- salt and pepper , to taste
- To serve
- 150 g long-grain rice , to serve
Method
- Cook the rice according to the packet and keep warm.
- Fry the onion in the oil until soft, then add the garlic and mushrooms and cook until any liquid has evaporated.
- Stir in the paprika and cook for a minute, then take off the heat.
- Stir through the soured cream and mustard and warm gently without boiling so it does not split.
- Season and serve over the rice.
Equipment
The three ways, side by side
Budget
Value white mushrooms in a quick soured-cream and paprika sauce.
Better
Chestnut mushrooms with white wine, smoked paprika and crème fraîche.
Ultimate
Seared wild and porcini mushrooms with brandy, tarragon and double cream.
