London Chic: Lapsang-Scented Mushroom Stroganoff

Name: London Chic: Lapsang-Scented Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mixed mushrooms (such as ceps, cremino and meadow mushrooms), trimmed; Light cooking oil (such as canola, peanut or sunflower); 2 lapsang souchong tea bags; 2 1/2 cups boiling water; 2 tablespoons butter; 2 onions, finely sliced; 6 garlic cloves, minced; 1 tablespoon smoked paprika; 2 tablespoons corn flour; 1 3/4 cups heavy cream; 2 tablespoons Dijon mustard; 2 tablespoons tomato paste; 1 cup sour cream; 1 bunch of dill leaves, chopped; Salt and pepper

Servings: persons

2 pounds mixed mushrooms (such as ceps, cremino and meadow mushrooms), trimmed
Light cooking oil (such as canola, peanut or sunflower)
2 lapsang souchong tea bags
2 1/2 cups boiling water
2 tablespoons butter
2 onions, finely sliced
6 garlic cloves, minced
1 tablespoon smoked paprika
2 tablespoons corn flour
1 3/4 cups heavy cream
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1 cup sour cream
1 bunch of dill leaves, chopped
Salt and pepper

1
Preheat the oven to 375F.
2
Cut the mushrooms into even, bite-size pieces.
3
Drizzle a little oil into a roasting pan, add the mushrooms, and toss together thoroughly to coat.
4
Roast for 10 to 15 minutes, or until the mushrooms are tender but have not yet begun to shrivel.
5
Set aside.
6
Put the lapsang souchong tea bags into a bowl, cover with the boiling water, and let stand to infuse for 4 minutes.
7
Remove and discard the tea bags and set the tea aside.
8
Melt the butter in a large saucepan over medium heat, add the onions, and cook, stirring, for 5 minutes, or until soft.
9
Add the garlic and paprika and fry for another 2 to 3 minutes.
10
Then add the corn flour and stir together well.
11
Pour in the tea and heavy cream and stir in the mushrooms, mustard, and tomato paste.
12
Bring to a simmer and cook gently for 15 minutes, stirring occasionally, until the sauce has begun to reduce and thicken slightly.
13
Add the sour cream and cook for another 5 minutes, or until the stroganoff is thick and creamy.
14
Season with salt and pepper to taste.
15
Divide between serving plates, scatter with the chopped dill, and serve.

2189

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds mixed mushrooms (such as ceps, cremino and meadow mushrooms), trimmed, Light cooking oil (such as canola, peanut or sunflower), 2 lapsang souchong tea bags, 2 1/2 cups boiling water, and more.

Yes, London Chic: Lapsang-Scented Mushroom Stroganoff falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!