Oyster Mushroom Stroganoff
Oyster Mushroom Stroganoff
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesThis is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread.
Your stroganoff can also be added to tagliatelle to turn it into a creamy mushroom pasta. Even without meat, this mushroom dish tastes incredible!
Ingredients
1/2 pound (about 225 g) oyster mushrooms
1/4 pound (about 110 g) chestnut mushrooms
2 tbsp Olive Oil
1 tbsp Butter
1 Onion
2 Cloves Garlic
1 tbsp Paprika
1 tbsp Flour
1 cup white wine
1and 1/4 cups vegetable stock
4 tbsp creme fraiche
Juice of half a lemon
Directions
- Heat the oil and butter in a wide saucepan. Add onion and garlic and cook for 7 minutes, or until soft and translucent.
- Chop both types of mushrooms into large chunks and add to the pan, turning the heat up to medium-high. After about 5 minutes, when the mushrooms begin to color, add the paprika and stir well.
- Add the flour and stir to coat the mushrooms.
- Add the wine and stir well, deglazing the pan as you go. Allow to boil for a minute, then add the stock and boil for 5 minutes until it begins to thicken.
- Spoon in the double cream. Mix well and allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread or tagliatelle pasta.
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