Mushroom stroganoff - Quick and tasty dinner without meat
Ingredients · Servings 2
- 400 g oyster mushrooms
- 2 onions
- 2 cloves garlic
- 2 tablespoons tomato paste
- 0.5 dl vegetable broth
- 1.5 dl cream
- pickle
- pickled beetroot
- parsley
- sprouts
- Mashed potatoes
Method · 40 min
- Cut the mushrooms into strips. Slice the onion and garlic. Heat a frying pan and fry the mushrooms until golden brown over high heat. Season with salt, pepper and paprika. Transfer the mushrooms to a plate and set aside.
- Fry the onion until soft and golden over medium-high heat. Add the garlic towards the end of the cooking time. Return the mushrooms to the pan with the onion and add the tomato paste. Let it fry, stirring, for a minute.
- Add the stock/bouillon and cream, and simmer until the sauce has thickened. Adjust the taste with salt and pepper and finally stir in the creme fraiche.
- Top with chopped parsley, shredded gherkins, pickled beetroot pieces and possibly some fine sprouts or cress. Serve with mashed potatoes.
Mushroom stroganoff
Mushroom stroganoff is a quick and meatless variation of classic stroganoff, where beef is replaced with mushrooms. The green alternatives have long since lost the boring label. And it's actually quite fun when you take a classic and make it meatless - without having to think about missing out on anything. With depth and umami in the flavor profile and variety in textures, you definitely don't have to be a vegetarian to choose green. If you're hungry, that's reason enough to try out mushroom stroganoff. Tip! Mashed potatoes can be replaced with boiled rice or cauliflower rice. The recipe can be doubled if desired.
