Mary Berry Mushroom Stroganoff Recipe

• What Is Mary Berry Mushroom Stroganoff Recipe?
• Ingredients Required For Mary Berry Mushroom Stroganoff Recipe
• How To Make Mary Berry Mushroom Stroganoff Recipe?
• Mary Berry Mushroom Stroganoff Recipe Variations
• Frequently Asked Questions

What Is Mary Berry Mushroom Stroganoff Recipe?

Mary Berry’s Mushroom Stroganoff is a classic, creamy, and satisfying dish for a substantial supper. This recipe is vegetarian and can easily be adjusted to suit a variety of dietary needs thanks to its adaptable flavour profile.

What Does Mary Berry Mushroom Stroganoff Recipe Taste Like?

This Mary Berry Mushroom Stroganoff recipe is really tasty, affordable, and very simple to prepare.

Why You’ll Love Mary Berry Mushroom Stroganoff Recipe?

To make it vegetarian, mushrooms are used in place of the meat.
Vegan and flexible. You can make this meal vegan by using vegan sour cream, but you’ll still love the real sour cream.
It is simple to accomplish and quick. Cook it in your Instant Pot or on the hob.
It’s really delicious! The mushrooms add depth and flavour in this instance.

What Is The Best Mary Berry Mushroom Stroganoff Recipe?

Warm and cosy, this Best Mary Berry Mushroom Stroganoff Recipe is perfect for a chilly evening. It’s loaded with earthy mushrooms and topped with a creamy sauce made of onions and garlic. It’s full of warming winter flavours and takes less than 30 minutes to create.

Ingredients Required For Mary Berry Mushroom Stroganoff Recipe

The main components of the Mary Berry Mushroom Stroganoff Recipe are as follows: vegetable stock; rice; soured cream; lemon; salt; black pepper; English mustard; onions; mushrooms; and cloves of garlic.

How To Make Mary Berry Mushroom Stroganoff Recipe?

Before adding the oil, heat a large saucepan or frying pan over medium heat.
Once hot, add the onion and a tiny amount of salt.
Simmer the onion for five to seven minutes, or until it is tender.
Cook the chopped mushrooms for a further two minutes after adding them to the pan with the garlic.
Simmer for five to six minutes after adding the mushrooms.
Stir in the paprika and mustard, making sure everything is completely covered.
Whisk in the stock after adding it. While the rice cooks, simmer over low heat for five minutes.

In a separate saucepan, cook the rice as directed on the package until it’s done.
When the rice has cooked, take the mushrooms off of the hob and combine them with the soured cream and lemon juice.
If needed, add more salt and pepper after tasting.
Serve the rice and the remaining lemon wedges beside the stroganoff.

How To Serve Mary Berry Mushroom Stroganoff Recipe?

Season this recipe for Mary Berry Mushroom Stroganoff with a hefty pinch of sea salt and ground pepper.

What To Serve With Mary Berry Mushroom Stroganoff Recipe?

Make a traditional stroganoff with mushrooms for a tasty midweek supper. Garnish with parsley and serve with pappardelle pasta or rice.

Mary Berry Mushroom Stroganoff Recipe Variations

Replace the veggies with beef. Mushrooms are a common vegetarian substitute for meat. However, consider using other vegetables like zucchini, jackfruit, or a soy-based vegan beef alternative for a more texturally similar option.
Modify the degree of spice. Traditional stroganoff ingredients include ground allspice and paprika, but other typical additions are aromatics like garlic and onions and dried herbs like thyme.

Add some umami flavour to the conventional base. Early stroganoff recipes asked for just three ingredients in their sauce: sour cream, broth, and a roux. To improve the umami flavour, modern versions add white wine, sautéed onions, and occasionally soy or Worcestershire sauce. Some sauces contain tomatoes.

Pro Tips To Make Perfect Mary Berry Mushroom Stroganoff Recipe

Make use of a range of mushrooms. Any regular sliced mushroom, like button, portobello, or cremini (baby bella), will work nicely with mushroom stroganoff. For a more rustic appearance, use shredded wild mushrooms, such as maitakes or, when in season, chanterelles. Each type of mushroom gives the food a distinct flavour and texture.
Make it vegetarian. To make a vegan mushroom stroganoff, increase the flour and replace the sour cream with full-fat coconut milk, unsweetened almond milk, or plain vegan yoghurt. The consistency will be similarly creamy, but without the tangy undertone.

How To Store Leftover Mary Berry Mushroom Stroganoff Recipe?

Your stroganoff will keep well in the fridge for up to three days. If you would want to store it longer, you may freeze it for up to 3 months, but if you do that, don’t include the noodles since they will get mushy when thawed and reheated.

Mary Berry Mushroom Stroganoff Recipe

Mary Berry Mushroom Stroganoff Ingredients

• Olive oil: 1 tbsp
• Onion, finely diced: 1
• Garlic cloves, crushed: 2
• Mushrooms, cleaned and sliced: 500 grams
• English mustard: ½ tsp
• Paprika: 1 tsp
• Vegetable stock: 250 ml
• Rice: 200 grams
• Soured cream: 200 ml
• Lemon, cut into six wedges: 1
• Salt and black pepper: to taste

Mary Berry Mushroom Stroganoff Recipe Instructions

Step 1: Add the oil to a frying pan or wide saucepan that has been heated over medium heat. When it’s hot, add the onion and a dash of salt.

Step 2: Cook, stirring, for 5 to 7 minutes, or until the onion is tender.

Step 3: After cooking the garlic in the pan for two minutes, add the cut mushrooms..

Step 4: Stir in the paprika and mustard, being sure to thoroughly combine to coat everything. Pour in the stock, stirring to mix it in. While the rice is cooking, simmer it gently – for five minutes.

Step 5: In a separate saucepan, cook the rice as directed on the package until it’s cooked.

Step 6: After the rice has done, take the mushrooms off of the heat source and combine them with the soured cream and the juice from two lemon wedges.

Step 7: As needed, taste, and add more salt and pepper.

Step 8: With the leftover lemon wedges on the side – serve the stroganoff.

Mary Berry Mushroom Stroganoff Recipe Nutrition Facts

• Calories: 354 kcal
• Protein: 21 grams
• Fat: 8 grams
• Fiber: 3 gram
• Sodium: 866 mg
• Sugar: 8 grams
• Carbohydrate: 57 grams
• Cholesterol: 19 mg
• Saturated Fat: 4 grams
• Unsaturated Fat: 1.7 grams
• Trans Fat: 0.2 grams

NOTES

• Nutrition values are an estimate only.

Frequently Asked Questions

Can Stroganoff With Mushrooms Be Reheated?

Prior to reheating the mushroom stroganoff, make sure the dish has completely defrosted or returned to room temperature if it was frozen. Follow the same procedure if it’s chilled. Next, warm through in a microwave or a saucepan over medium-high heat.

How Can The Bitterness Of Stroganoff Be Reduced?

Fats and sugars can counteract the bitter elements in a dish, much as they do to lessen the bitterness of coffee. Pour in a tablespoon of sugar, milk, or butter to offset the bitterness.

My Stroganoff Is Gummy; Why Is That?

Generally, sauces get sticky when too much of the thickening agent—flour, in this case. If this happens to you, I recommend thinning the sauce with broth or water and modifying the seasonings to compensate for the extra liquid.

How Should A Broken Stroganoff Be Fixed?

Adding more alcohol is what you should try first. How much liquid to add depends on how much broken sauce there is. If it is only partially broken, add half as much oil again as needed to break it. If it’s completely broken, put the same volume of oil and liquid inside.

Conclusion

This vegetarian version of Mary Berry Mushroom Stroganoff is so flavourful and “meaty” that it doesn’t need any extra meat. This recipe is wonderful and cosy and comes together fast and effortlessly. It’s perfect for when you’re craving something rich and cosy, or maybe something a little lighter.