Mushroom Strognoff

1. 1

   Melt 2 tablespoons of butter in a pan and add the flour.

2. 2

   Mix in the vegetable stock and heat, stirring all the time until thickened.

3. 3

   Blend in the mustard and remove from the heat.

4. 4

   In another pan melt the remaining butter and add the mushrooms and onions and saute for 5 minutes until the onions start to soften.

5. 5

   Add the mushrooms to the sauce, and simmer for 15 minutes.

6. 6

   Remove from the heat and stir in the sour cream.

7. 7

   Stir in the onions, and serve.

8. 8

   Coriander or lemon grass can be added.

9. 9

   Lemon grass goes down well, and if you add coconut milk/cream instead of the sour cream, lime juice and tomato paste you get a nice Thai mushroom dish.

10. 10

    Thai dishes are often like a soup, so increase the liquid a bit and serve in a large bowl with two spoons so you can share it, and a large plate of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.