Mushroom stroganoff Recipe by Ailsa Brown

from Mushroom stroganoff recipe | Sainsbury`s Magazine (

I am yet to cook and edit


  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ¼ tsp smoked paprika
  • ¼ tsp paprika
  • pinch of cayenne pepper (optional)
  • 1 x 250g pack chestnut mushrooms, thickly sliced
  • 1 x 400g pack Basics mushrooms, thickly sliced
  • 200ml white wine
  • 240g basmati rice
  • ½ tbsp Dijon mustard
  • 200ml vegetable stock, made using ½ a stock cube*
  • 200ml full-fat crème fraîche
  • ½ lemon
  • 10g parsley

Step by step

  1. In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not coloured. Add both types of paprika, plus the cayenne, if using, and cook for a couple of minutes, stirring frequently. Tip the onions into a small bowl and set aside.
  2. Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the wine and reduce by a third.
  3. Meanwhile cook the rice in another pan according to the pack instructions. Keep warm until ready to serve.
  4. Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
  5. Serve with the rice to mop up the sauce, and a lemony bitter leaf salad, if you like.

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