Mushroom Stroganoff (Thermomix)

By: Deborah

A delicious vegetarian stroganoff...enjoy with pasta or rice, or as a side with pork, chicken or steak.

PREP: 10

COOK: 15

TOTAL: 25

Course: Main, Side Dish

Cuisine: Russian

Servings: 6 people

1 brown onion cut into quarters
2 garlic cloves
40 g (3 tbsp) oil
3 tsp vegetable stock paste see Cookidoo Tips below - 1 vegetable stock pot or 1.5 vegetable stock cubes work well too
50 g (1.8 oz) tomato paste see Cookidoo Tips below
40 g (3 tbsp) white wine
2 tsp plain flour see Cookidoo Tips below
1 tsp paprika
20 g (4 tsp) lemon juice
4 fresh portobello mushrooms cut into 1 cm slices
400 g (14.1 oz) fresh Swiss brown mushrooms cut into quarters (see Notes)
100 g (3.5 oz) fresh shiitake mushrooms cut into quarters (see Notes)
100 g (½ cup) sour cream use reduced-fat sour cream if preferred
2 to 3 sprigs fresh flat-leaf parsley leaves only, for garnishing

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.
Add the oil and sauté for 3 minutes/100°C/speed 1.
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 Notes).
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 Notes and Cookidoo Tips below).

Mushrooms – I tend to use chestnut mushrooms rather than swiss mushrooms and if you can’t get shiitake mushrooms, just use a total of 500g chestnut mushrooms.
We’ve enjoyed this with pasta and as a sauce to accompany a pork chop with potatoes and vegetables. It would also be good with a steak or chicken breast.
This freezes really well...just portion it up in airtight containers. Defrost and then microwave or heat it through in a saucepan.

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.

Recipe on Australia Cookidoo

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS mushrooms, pasta, sauce, stroganoff, Thermomix

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