Hearty mushroom stroganoff recipe

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Rich mushroom stroganoff with rice in a bowl served alongside a fork


Serves 2


  • 1 onion, peeled and finely diced
  • 1 tablespoon rapeseed oil
  • 100g baby chestnut mushrooms, thickly sliced
  • 100g baby button mushrooms, thickly sliced
  • 125g shiitake mushrooms, thickly sliced
  • 25g porcini dried mushrooms
  • 4 cloves of garlic, peeled and finely chopped
  • 500ml boiled water
  • 100ml double cream
  • A pinch of Maldon sea salt
  • A good grind of black pepper
  • 1/2 teaspoon paprika
  • Flat leaf parsley, freshly chopped


You will need a large frying pan


Prep time: 10 minutes plus 30 minutes for soaking the mushrooms
Cooking time: 15 minutes plus 30 minutes for soaking the mushrooms
Total time: 25 minutes plus 30 minutes soaking time

Hearty mushroom stroganoff recipe

A lovely Kitchen Clubber recently alerted me to Umami… the fifth sense (how had I not heard of this until now?!) Umami is described as the ‘essence of deliciousness’, that ‘meatiness’ which deepens flavour. Mushrooms are known to be a umami food, and here it’s really the water that the porcini mushrooms have been soaking which packs the punch. That, mixed with cream (you know I only like to use it where it is truly needed…) and the bitterness of flat leaf parsley is sublime. No meat but one of the meatiest dishes I know.


Boil the kettle and soak the dried porcini mushrooms for a minimum of 30 minutes.

Meanwhile, heat the rapeseed oil in a large frying pan over a medium heat. Add the onions, baby mushrooms and chestnut mushrooms and sauté gently for 10-15 minutes, until they soften well.

Turn up the heat and add the garlic and chopped shiitake mushrooms. Sauté for 3 minutes.

Remove the porcini mushrooms from the mushroom water, squeeze out the liquid with your hands and roughly chop. Add the porcini mushrooms to the pan and stir for 1 minute.

Add the paprika, salt and a black pepper and stir.

Add the mushroom water and bring to the boil. Reduce for 2 minutes.

Finally add the cream and bring to the boil for 2 minutes, stirring well.

Taste and season with salt or pepper as necessary. Stir through the chopped parsley and serve with basmati rice or the mighty cavolo nero salad with garlic and sage (see recipe).



This is a super simple way to have a lovely, hearty vegetarian meal. You can be doing something else while the mushrooms are soaking, and then it only takes 10 minutes to chop (max!) and 15 minutes to sauté in a pan. Shiitake and chestnut mushrooms are great for boosting the production of white blood cells which helps your immunity, and are both high in vitamins.”

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