by Irini Kotroni

Created on: September 21, 2010   Last Updated: January 11, 2011

This quick, versatile Mushroom Stroganoff recipe has been a ‘meal saver’ on many occasions and fills hungry kids almost before they have had the chance to open their mouths to ask for food. The recipe will always give the impression that a lot of time has been spent in creating it and is perfect for busy mums, working wives, couples and singletons everywhere.

It can be made with just one type of mushroom, however give it a 'wow ' factor by using some of the more elaborate varieties of mushrooms that are so readily available and leave the button mushrooms whole. The rest of the ingredients are to be found on the shelves in most store cupboards and refrigerators. The dish can be served with pasta, rice, crusty or garlic bread; have a simple green salad as a side dish for color and as part of your so important vegetable daily intake. The weights given are a guideline for 4 persons and can be adapted to suit your own and/or family preferences.

It is economical, is perfect as a vegetarian meal and can be prepared in 5 minutes with just 20 minutes cooking time

Serve it with a bottle of chilled crisp white wine to make the meal an occasion.

Ingredients

300g white or brown rice or pasta

(Or 350gm pasta of your choice eg spaghetti, tagliatelle, linguini)

(Or 200gm egg noodles)

1 tbspn olive oil

1 medium onion, chopped

2 cloves crushed garlic

75g button mushrooms

150g white closed cup mushrooms, sliced

150g large flat mushrooms, sliced

3 tbspn white wine

2 tspn French mustard – add 3tspns if you prefer a ‘bite’ to the dish

squeeze of lemon juice

150ml half or full fat cream

2 tbspn chopped fresh flat parsley or if not available any fresh herbs

Serves: 4     Prep time: 5 mins     Cooking time: 20 mins

Method

1   Place a large pan of water on the hot ring and bring to the boil. Add the rice, pasta or noodles and cook as per the packet instructions.

2   Whilst this is cooking prepare the sauce by heating the oil in a large frying pan, when hot add onions, garlic and the mushrooms, then over a medium to high heat ‘sweat’ gently  for 5 mins or until golden brown.

3   Add the mustard and lemon juice, stirring all the time, cook for approximately 30 seconds. Gently stir in the cream and cook over a gentle heat until hot. Add seasoning to taste.

4   Drain the rice, pasta or noodles and either serve in a large shallow dish or divide between four dishes.

5   Pour the mushroom stroganoff sauce over them and then sprinkle with freshly chopped flat leaf parsley or a mixture of freshly chopped herbs.

 Take a sip of that chilled wine, you deserve it. Bon appetite!

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