Good afternoon, are you you are looking for a recipe mushroom stroganoff appetizing How to make it not too hard. You just need to be careful, you will definitely get mushroom stroganoff which is delicious with aroma and taste that can provoke our taste buds

Several things can affect the taste quality of mushroom stroganoff, start from the type of ingredients, then selection of fresh and good ingredients until how to make and serve. No need dizzy guys if want prepare mushroom stroganoff delicious as long as you know the trick then this dish is can be a treat that is very special.

Ingredients and seasonings required in prepare

1. Take 250 g long grain rice
2. Prepare 250 g mushrooms
3. Prepare 250 g chestnut mushrooms
4. Prepare 115 g shiitake mushrooms
5. Prepare 1 onion
6. Prepare 6 garlic cloves
7. Prepare 4 tbsp sour cream
8. Prepare 2 tbsp Worcester sauce
9. Use 1 tbsp olive oil
10. Prepare 1 vegetable stock cube
11. Prepare 2 tbsp parsley
12. Prepare 1 tbsp paprika

Melt butter in a heavy large saucepan over medium-high heat. Don't worry if the mixture seems too dry. Reduce heat to medium, then add flour and stir another minute. In a large fry pan over medium-high heat, melt the butter.

How to make Mushroom Stroganoff:

1. Boil the kettle.
2. Add boiling water and rice to a pan and set on a medium heat. Leave unstirred but adding more hot water if required.
3. Chop all mushrooms, I like to do some sliced and some quartered. Dice onion and press garlic.
4. Add onions, olive oil and garlic to a large pan. Cook until onions are softened.
5. Add paprika and stir.
6. Add mushrooms and keep stirring until mushrooms are mostly cooked.
7. Make up stock.
8. Add Worcester sauce and stock. Stir and leave until mushrooms are cooked.
9. Take off the heat, add cream and parsley, then stir.
10. Check rice is cooked.
11. Add rice to a bowl, making a cave in the centre.
12. Add stroganoff and serve.
13. Done and ready to serve!

Add the flour and stir to incorporate. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste.

how is this? Easy isn’t it? That’s the make mushroom stroganoff that you practice at home. Good luck!