Mushroom Stroganoff
Categories / Main Dish / All Recipes / Soup Inspired Recipes
A classic recipe given a twist. Packed with earthy mushrooms and zingy notes from the pickles, this quick stroganoff is intensified with the addition of Amy’s Cream of Mushroom Soup, making it taste like you’ve spent hours making it.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
1. Place a large frying pan over high heat and dry-fry the onion and mushrooms for 5-7 minutes, turning regularly until golden. You might have to do this in a couple of batches. Add the oil, sliced garlic, pickled onions and cornichons and fry for a further 2 minutes.
2. Tip in the Amy’s Kitchen Cream of Mushroom Soup and stir to combine with mushrooms; cook for 2-3 minutes until bubbling and heated through. Season to taste and stir through the crème fraîche.
3. Cook the rice according to package instructions in a pot of boiling water or reheat until piping hot if using cooked rice.
4. Serve the stroganoff alongside the rice and finish with chopped parsley and a sprinkle of smoked paprika.
Pro tip
Try using a wide variety of mushrooms to bring different flavors to the dish.