Delia Smith Mushroom Stroganoff Recipes

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EASY MUSHROOM STROGANOFF



Easy mushroom stroganoff image

A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe.

Provided by Kenny Atkinson

Categories     Main course

Yield Serves 4

Number Of Ingredients 11

1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
½ tsp English mustard
1 tsp paprika
250ml/9fl oz vegetable stock, made from a stock cube
200g/7oz rice
200ml/7fl oz soured cream
1 lemon, cut into six wedges
salt and freshly ground black pepper

Steps:

  • Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5-7 minutes or until soft.
  • Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden brown.
  • Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.
  • Cook the rice according to the packet instructions in a separate saucepan until tender.
  • Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.

CREAMY MUSHROOM STROGANOFF



Creamy mushroom stroganoff image

Simple, easy meal, served with tagliatelle, for up to 4 people.

Provided by xxnomnomnomxx

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft.
  • Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly .
  • Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used.
  • Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste.
  • Serve with tagliatelle and fresh parsley leaves as decoration.

MUSHROOM STROGANOFF



Mushroom stroganoff image

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

Steps:

  • Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
  • Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
  • Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
  • Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

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