Mushroom stroganoff

I had bought some mushrooms, Gipsy Spread bought more mushrooms, and so it was we had to eat these up before they started to sweat and pass their best. It was with this in mind, I decided on knock up this super easy and robust mushroom dish for dinner. An abundance of fungi is exactly what was called for in this dish. I used a combination of chestnut and the newly discovered forestiere mushrooms. I also add more depth to the gravy with my sectret ingredient of marmite which I often use in place of Worcestershire sauce or where beef stock is traditionally used.

 

What you will need

1 onion

3 cloves garlic

1 table spoon paprika

300g mixed mushrooms

150ml vegetable stock

1 tea spoon lemon juice

½ tea spoon marmite

½ tea spoon Dijon mustard

3 table spoons crème fraiche or yogurt

 

Firstly chop and crush the garlic. Saute these in some oil until translucent. Meanwhile halve or quarter the mushrooms.

When the onions have cooked through, add the paprika and the mushrooms and cook for a further 5 minutes. Next, add the vegetable stock, lemon juice, marmite and mustard and simmer for 15-20 minutes.

Finally stir through the crème fraiche and heat through gently for a further minute before serving. Do not boil the crème fraiche to avoid splitting.

Serve with rice or new potatoes.