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Serves 4

750g mushrooms, sliced or halved
2 small onions, diced
25g butter
3 tbsp crème fraîche/greek yoghurt/sour cream
salt and freshly ground black pepper
½ bunch chopped parsley

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Serve with bulghar wheat, mashed potato, ribbons of parpadelle, in a pie topped with puff pastry...

Mushroom Stroganoff

Make the most of wild mushrooms when they're in season and make this amazing stroganoff. In the absence of wild mushrooms, use the Japanese cultivated ones you can get in the supermarket or add some dried mushrooms.

The fruit and veg stall opposite The Oxford Cheese Company in the covered Market has a great selection of wild mushrooms.


Using your largest pan, fry the onions, chilli and garlic over a low heat in a little oil and the butter for about 5 mins until soft.
Tumble in the mushrooms, turn up the heat, cover and fry for another 5mins until starting to brown at the edges.
Don't worry if you struggle to fit all these mushrooms into the pan, stir as much as you can and wait patiently, they will cook down!
Add a genours glug of sherry, and let it bubble away until its almost all evaporated.
Take the pan off the heat. When you're ready to serve, stir in the crème fraîche and season to taste.
Sprinkle with parsley.

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