Recipes
Mushroom Stroganoff
40 mins
40 mins
Serves 4
Serves 4
The ultimate comfort food, this rich creamy dish from Russia is totally delicious.
"My version has big chunks of mushrooms instead of the original beef, and red kidney beans for protein. I serve it with earthy kasha which is toasted buckwheat groats, a staple in Eastern Europe and absolutely delicious if cooked well. They can get mushy if cooked too long, so I like to leave them to steam as you would for cooking rice. The addition of a little knob of butter helps prevent it sticking together too much. You could substitute with short grain brown rice if you want to."
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 60g butter, plant or dairy
- 1 Tbs extra-virgin olive oil or neutral oil
- 1 onion, diced
- 1 tsp caraway seeds, dry toasted and ground, you could leave whole
- 2 sticks celery, sliced
- 1 capsicum, large dice
- 200g Swiss button mushrooms, halved
- 4 large Portobello mushrooms, quartered
- 3 cloves garlic, crushed
- 1/4 Cup Riesling or other white wine (optional)
- 2 Tbs tomato paste
- 1 x 400 Can or cooked kidney beans, drained
- 500ml cream, cashew or dairy
- 200ml water
- 2 tsp vegetable stock powder
- 1 Tbs mustard powder
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Cup buckwheat groats or kasha
- 1 3/4 Cup water
- 1 tsp salt
- 1 Tbs butter, plant-based or dairy
- 1/2 Cup parsley, finely chopped
- 1 lemon, halved
Directions
- Gather your ingredients and put a pot on a medium heat and melt the butter along with the olive oil.
- Add the onions, caraway seeds, celery, capsicum and mushrooms.
- Sauté for five minutes then add the garlic and cook for a further minute.
- Then add the wine, stir through and add the tomato paste, kidney beans, cream, water, stock powder, mustard powder and bay leaves.
- Simmer for 20 minutes.
- Meanwhile cook the kasha.
- Toast the buckwheat groats in a dry pan, shaking constantly for a couple of minutes then add the water and salt, cover and bring to the boil, turn down to a gentle simmer and cook for 15 minutes. Stir with a fork, add butter, remove from the heat and leave to steam for 5 minutes with the lid on.
- Stir the parsley through the kasha.
- Season the stroganoff and serve together with a squeeze of lemon.
