Mushroom Stroganoff Recipe
A simple vegetarian stroganoff featuring chestnut mushrooms and red peppers simmered in a rich sauce of brandy, sour cream, and paprika, served with white rice and topped with a sprinkle of parsley.
Ingredients
stroganoff
- 0.5 whole bell pepper (red)
- black pepper (to taste)
- 2 tbsp brandy
- 15 grams butter
- 4 sprig fresh parsley
- 2 cloves garlic
- 2 tsp fresh lemon juice
- 400 grams chestnut mushroom
- 1 whole onions
- 1 tsp paprika
- salt (to taste)
- 60 ml sour cream
Rice
- 1 packet microwave white rice
Instructions
- peel and chop the onion(s) finely, heat the frying pan with the butter and a spot of oil, add the onions, cook till soft, peel and crush the garlic and add to the frying pan, fry for a minute or two
- wash and slice the peppers into strips, add to the onion pan, fry for a minute or two
- wash and slice the mushrooms, add the mushrooms to the onion and pepper mix, shallow fry till golden brown
- add the brandy to the frying pan, cook off the alcohol, add the paprika, cook for a minute or two
- Add the sour cream to the mushroom mixture, cook for a minute or two, squeeze the lemon(s) . Add the lemon juice to the mushroom mixture, wash and finely chop the fresh parsley, save half the parsley to sprinkle over the final dish, add the remainder to the frying pan, season with salt and pepper, cook for a minute or two
- warm the precooked rice by following the instructions, place the rice in individual serving dishes
- place the stroganoff on top of the rice, Sprinkle with parsley, serve immediately
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