Mushroom and sweet pepper stroganoff recipe (2024)

• September 28, 2017

HERE’S a perfect dish for these autumnal evenings – mushroom and sweet pepper stroganoff. It’s packed with goodness and it will warm you through and through. Our hospital superchef Simon Smith says: “This vegetarian take on a traditional Eastern European dish blends the taste of seasonal mushrooms and vegetables with continental herb and spices. Finished with sour cream, this dish is low in carbohydrates and fats. The dish goes well with a light fragranced cous cous.”

Mushroom and sweet pepper stroganoff

Serves 4

Preparation time: 15mins

Cooking time 25mins

Ingredients:

150g Closed Cup Mushrooms (sliced)

100g Wild Mushrooms (whole)

150g Button Mushrooms (whole)

2 Mixed Sweet Peppers (sliced)

1 Medium Carrot (chopped)

1 Medium Leek (chopped)

2 Medium Onions (diced)

20ml Sesame Oil

100ml (half a glass) Cooking Red

Wine

20g tomato purée

2clv Garlic (chopped)

5g Dijon mustard

5g smoked hot paprika

10g Fresh Tarragon (chopped)

450ml Vegetable stock

Seasoning

80g Soured cream

20g flat leaf parsley

Equipment needed:

Medium pan & spoon.

4 Small Mixing bowl

Chopping board

Small Vegetable Knife

Preparation:

1. Heat the pan on a medium heat and add the sesame oil.
2. Add the crushed garlic, stir in the oil and sauté for a few seconds then add the closed cup sliced mushrooms, carrot, leek and onions. Stir into the oil and cover the pan and allow the vegetables to sauté for approx. 5 min or until vegetables are al dente (crisp to the bite).
3. Add the sweet peppers and half the wild and whole mushrooms. Stir into the pan and cook for a further couple of minutes, just to soften the peppers and whole mushrooms. Add the tarragon and paprika, stir into the mix then add the red wine. Increase the heat and allow the red wine to boil until liquid has reduced by half in the pan.
4. Reduce the heat once more and stir in the tomato puree & Dijon mustard. Then slowly add the veg stock, stirring it into the mixture while on a low heat. When all the stock is in the pan stir in the rest of the whole mushrooms and allows simmering on the cooker for approx. 15 – 20mins to cook out the tomato stirring regularly.
5. Check the pan frequently when the sauce has reduced to a coating consistency on your spoon. Remove from the heat, season and stir in the sour cream and finally the flat leaf parsley.

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