Ingredients
20 g butter
1 onion, diced
200 g swiss brown mushrooms, sliced
200 g cup mushrooms, sliced
150 g oyster mushrooms, sliced
2 tbsp dijon mustard
2 tbsp tomato paste
1 tbsp sweet paprika
1 tsp smoked paprika
¼ tsp salt
½ cup beef or vegetable stock
½ cup white wine
½ cup sour cream
400 g pasta
¼ cup sour cream, additional
½ bunch chives, chopped
Method
1
Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Strain and set aside.
2
Place butter in a large frying pan over medium heat. Add the onions and cook, stirring until softened.
3
Add the mushrooms to the pan and cook, stirring for 3-4 minutes.
4
Add the mustard, tomato paste, paprika, smoked paprika and salt. Cook, stirring for 1-2 minutes.
5
Add the stock and wine. Bring to the boil then reduce heat to low and simmer, uncovered for 5 minutes.
6
Add the sour cream to the pan. Continue to simmer for a further 5 minutes.
7
Serve the mixed mushroom stroganoff on a bed of pasta. Top with additional sour cream and chopped chives.
Recipe written by Helena Dowdall
Ingredients
Ingredients
20 g butter
1 onion, diced
200 g swiss brown mushrooms, sliced
200 g cup mushrooms, sliced
150 g oyster mushrooms, sliced
2 tbsp dijon mustard
2 tbsp tomato paste
1 tbsp sweet paprika
1 tsp smoked paprika
¼ tsp salt
½ cup beef or vegetable stock
½ cup white wine
½ cup sour cream
400 g pasta
¼ cup sour cream, additional
½ bunch chives, chopped