Recipes MUSHROOM STROGANOFF
Marvelous mushrooms make this vegetarian stroganoff a cling-to-your-ribs winter comfort food alternative. It’s rich, it’s tangy, it’s meaty… Hmmm. Plate it up on creamy polenta and dig in.
- WHAT YOU WILL NEED -
- 1 extra large onion, finely chopped
- 1 Tbsp olive oil
- 1 Tbsp butter
- 600g sliced mushrooms (we used a mix of button, portabellini and oyster mushrooms).
- 3 garlic cloves, minced
- 1½ tsp Cape Herb & Spice SMOKED PAPRIKA
- 1½ Tbsp Cape Herb & Spice TEXAN STEAKHOUSE
- TO SERVE
- 1½ Tbsp dry sherry (optional)
- Polenta, cooked according to packet instructions
- 8 Tbsp sour cream
- Fresh parsley
- METHOD -
Fry the onion in olive oil and butter until soft.
Then add the mushrooms and fry for five minutes. Add the garlic and spices and fry for a further two minutes. Now place the lid on and allow mushrooms to cook until soft.
Once the mushrooms are cooked though and soft, add the sherry if using. Cook on high heat with the lid off until you have just a few tablespoons of moisture left in the pan. Stir in the sour cream.
Finally serve on polenta and sprinkle with plenty of chopped parsley.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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