Description
Jamie Oliver Mushroom Stroganoff is a vegetarian version of the classic beef stroganoff, made by sautéing mushrooms and creating a creamy sauce with sour cream, herbs, and spices. This dish is hearty, flavorful, and has a comforting, rich texture that pairs well with various sides.
Ingredients
Scale
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- 2 tablespoons olive oil
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- 1 large onion, finely sliced
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- 2 garlic cloves, minced
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- 400g mixed mushrooms (such as cremini, button, and portobello), sliced
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- 1 teaspoon smoked paprika
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- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
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- Salt and freshly ground black pepper, to taste
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- 150ml vegetable stock
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- 100ml sour cream or Greek yogurt
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- Zest and juice of 1 lemon
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- Fresh parsley, chopped, for garnish
Instructions
1. Sauté the Onions and Garlic
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- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute, stirring to avoid burning.
2. Add the Mushrooms and Season
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- Add the sliced mushrooms to the skillet, stirring well to coat them in the oil. Season with salt, black pepper, smoked paprika, and thyme. Sauté for 8-10 minutes until the mushrooms release their juices and start to brown.
3. Add the Stock and Simmer
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- Pour in the vegetable stock and let it simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Add the Sour Cream and Lemon
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- Reduce the heat to low, then stir in the sour cream (or Greek yogurt) and lemon zest. Mix until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper, if needed. Add a splash of lemon juice for a tangy kick.
5. Garnish and Serve
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- Garnish the mushroom stroganoff with fresh chopped parsley and serve it hot over rice, pasta, or mashed potatoes for a complete meal.