Good afternoon here me will give you a recipe mushroom stroganoff which is interesting The way making it is very very easy. You just need to be careful to get results from mushroom stroganoff which has aroma and taste that able evoke our tastes.

So that the result of mushroom stroganoff, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare mushroom stroganoff delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required in make

1. Prepare 250 g long grain rice
2. Prepare 250 g mushrooms
3. Prepare 250 g chestnut mushrooms
4. Use 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. Use 1 vegetable stock cube
11. Prepare 2 tbsp parsley
12. Use 1 tbsp paprika

Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays! In a large fry pan over medium-high heat, melt the butter. Add the flour and stir to incorporate.

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!

Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside. 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.

I say thank you for using the recipe that I convey on this page. hope we Congratulations enjoy