Mushroom Stroganoff (Thermomix)

We both really enjoy stroganoff and had never had purely mushroom stroganoff.   We'd only ever had it or made it with either with steak or pork fillet.   I had been searching on our Cookidoo app looking for a sauce to make in our Thermomix, to go with pork loin steaks one night for dinner.   I'm not a huge mushroom fan especially when the main ingredient is mushrooms as I find the taste can be very overpowering.   However, the idea of them being cooked in a stroganoff sauce really appealed, and also as we were having it with pork, potatoes, and vegetables, I thought that would balance the flavours.   I was right...it went really well together, in fact, it was that good, we've now had this mushroom stroganoff with pasta several times now!!

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

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How to make this Mushroom Stroganoff with or without the Thermomix

Recipe on Australia Cookidoo

Mushroom Stroganoff

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Cookidoo Tips

• Please refer to Cookidoo® for the vegetable stock paste.
• You can serve this dish with polenta, pasta, rice, or mashed potatoes.
• To make this dish gluten-free, replace the flour with gluten-free plain flour. And be sure to check the label of your tomato paste to ensure it's gluten-free.

Ingredients

• 1 brown onion, cut into quarters
• 2 garlic cloves
• 40g oil
• 3 tsp vegetable stock paste (see Cookidoo Tips) - 1 vegetable stock pot or 1.5 vegetable stock cubes work well too
• 50g tomato paste (see Cookidoo Tips)
• 40g white wine
• 2 tsp plain flour (see Cookidoo Tips)
• 1 tsp paprika
• 20g lemon juice
• 4 fresh portobello mushrooms, cut into 1 cm slices
• 400g fresh Swiss brown mushrooms, cut into quarters (see Tips)
• 100g fresh shiitake mushrooms, cut into quarters (see Tips)
• 100g sour cream (use reduced-fat sour cream if preferred)
• 2 to 3 sprigs fresh flat-leaf parsley, leaves only, for garnishing

Instructions

1. Place the onion and garlic into the mixing bowl and chop for 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
2. Add the oil and sauté for 3 minutes/100°C/speed 1.
3. Add the stock paste (pot or cubes), tomato paste, wine, flour, paprika, lemon juice, half of the portobello mushrooms, 200g of the Swiss brown (or chestnut) mushrooms, and 50g of the shiitake mushrooms. Stir to combine with the aid of the spatula and cook for 5 minutes/100°C/reverse/speed slow (spoon symbol) (see Tips).
4. Add all remaining mushrooms and the sour cream, stir to combine with the aid of the spatula, and cook for 5 minutes/100°C/reverse/ speed slow (spoon symbol). Garnish with parsley and serve with the side of your choice (see Tips and Cookidoo Tips).

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted to use a medium saucepan and the hob. 

My suggestions are as follows: 

1. Finely chop the onion and garlic.
2. Heat the oil in a medium saucepan over a medium to high heat and sauté the chopped onion and garlic for 3 minutes – stirring constantly.
3. Add the stock paste (pot or cubes), tomato paste, wine, flour, paprika, lemon juice, half of the portobello mushrooms, 200g of the Swiss brown (or chestnut) mushrooms, and 50g of the shiitake mushrooms. Stir to combine and cook on a medium heat for 5 minutes – stirring constantly.
4. Add all remaining mushrooms and the sour cream, stir to combine, and cook for 5 minutes on a medium heat – stirring constantly. Garnish with parsley and serve with the side of your choice (see Tips and Cookidoo Tips).