Mushroom Stroganoff - Ainsley Harriott
Quick and simple Mushroom Stroganoff from Ainsley Harriott—perfect for weeknight dinners. Swap vermouth for brandy or use vegan alternatives for a versatile twist. Serve with couscous.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 tbsp (plant-based) butter
- 300g chestnut or button mushrooms, sliced
- 30ml vermouth (or vegan white wine)
- 2 tsp sweet paprika
- 3 garlic cloves, minced
- 120ml vegetable stock
- 1 tsp English mustard
- 1 tbsp Worcestershire sauce (or soy sauce/tamari)
- 100-120ml (plant-based) soured cream
- 2 tbsp chopped parsley
- salt and freshly ground black pepper
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