Mushroom stroganoff with soy sauce

4.9 14 ratings
Total time 50 mins
50 mins preparation time

Soy sauce pairs perfectly with mushrooms to add a savoury depth to this Mushroom Stroganoff recipe.

Ingredients

4 portion(s)
2 tbsp
olive oil
1 
onion, finely chopped
500 g
chestnut mushrooms, quartered
2 
garlic cloves, crushed
4 
sprigs thyme, leaves picked and chopped
1 ½ tbsp
paprika
1 pinch
of cayenne pepper
400 ml
vegetable stock
300 g
wild rice
200 ml
sour cream
2 tsp
English mustard
Small pack of parsley, roughly chopped
1 
lemon, cut into wedges
Nutritional facts (per portion): 1897 kJ  /  451 kcal
17.0 g Fat
14.1 g Protein
64.2 g Carbohydrates

Preparation

Step 1

Heat a wide, high-sided frying pan with the oil and cook the onion for 5 minutes until softened.

Step 2

Turn the heat up and add the mushrooms. Cook for 10 minutes, stirring regularly, until golden brown.

Step 3

Add the garlic, thyme, paprika and cayenne pepper and cook for 2 minutes then add the stock and simmer for 10 minutes. Add the sour cream, mustard and soy sauce to the mushrooms and simmer for a further 10 minutes.

Step 4

While the mushrooms are simmering, cook the rice according to the pack instructions. Drain and keep warm.

Step 5

Just before serving, stir the parsley through the mushrooms, reserving a little to garnish. Serve with the wild rice and lemon wedges, garnished with the reserved parsley.

Recipe-ID: 318

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Heat a wide, high-sided frying pan with the oil and cook the onion for 5 minutes until softened.

Turn the heat up and add the mushrooms. Cook for 10 minutes, stirring regularly, until golden brown.

Add the garlic, thyme, paprika and cayenne pepper and cook for 2 minutes then add the stock and simmer for 10 minutes. Add the sour cream, mustard and soy sauce to the mushrooms and simmer for a further 10 minutes.

While the mushrooms are simmering, cook the rice according to the pack instructions. Drain and keep warm.

Just before serving, stir the parsley through the mushrooms, reserving a little to garnish. Serve with the wild rice and lemon wedges, garnished with the reserved parsley.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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