Mixed Mushroom Stroganoff

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

Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Strain and set aside.

Place butter in a large frying pan over medium heat. Add the onions and cook, stirring until softened.

Add the mushrooms to the pan and cook, stirring for 3-4 minutes.

Add the mustard, tomato paste, paprika, smoked paprika and salt. Cook, stirring for 1-2 minutes.

Add the stock and wine. Bring to the boil then reduce heat to low and simmer, uncovered for 5 minutes.

Add the sour cream to the pan. Continue to simmer for a further 5 minutes.

Serve the mixed mushroom stroganoff on a bed of pasta. Top with additional sour cream and chopped chives.

Recipe written by Helena Dowdall