This delicious mushroom stroganoff made with mushrooms and peas in a rich and creamy white sauce is perfect for your lunch or dinner. Do try it at home. Recipe with step by step pictures and video.
Here is the video of how to make Mushroom Stroganoff
Here are some online links for some of the things used in making this recipe
Vegetable stock cubes
Italian seasoning
Extra Virgin olive oil
Tri-ply Stainless Steel Induction Base Sauté Pan
Here is the recipe of how to make Mushroom and Pea stroganoff
Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds.
Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes.
Note: I have added just 1/4 teaspoon of salt. The soy sauce and the stock cube is already salty. So do not add extra salt at this stage. Adjust the seasoning if need be at the end.
The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour).
Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up.
Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy.
Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
Mushroom Stroganoff Recipe
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 4 servings 1x
Description
This delicious mushroom stroganoff made with mushrooms and peas in a rich and creamy white sauce is perfect for your lunch or dinner. Do try it at home. Recipe with step by step pictures and video.
Ingredients
Main Ingredients for Mushroom Stroganoff
1 tablespoon olive oil
1 tablespoon finely chopped garlic
2 tablespoon chopped celery
1/2 teaspoon red chilli flakes
1/2 teaspoon seasoning herbs
1/2 cup finely chopped onions
200 grams button mushrooms, diced
1/4 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon black pepper powder
1 veggie stock cube
1/4 cup water
1 cup fresh peas (boiled)
2 tablespoon spring onions, finely chopped
White Sauce / Roux for Mushroom Stroganoff
2 tablespoon unsalted butter
2 tablepsoon maida (all purpose flour)
2 cups whole cow milk (preferably cold)
1/4 cup fresh dairy cream
1/8 teaspoon nutmeg
Instructions
Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds. Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes. The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour). Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up. Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy. Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
Keywords: Mushroom Stroganoff
Hi mam
Tried out Mushroom stroganhoff today.
Came out awesome. Loved it.
My colleagues too.
Proudly said its KC cooks
★★★★★
Thank you so much!