Mushroom Stroganoff

by Bronwen Laight
Mushroom Stroganoff


2 tbsp oil or butter
1 onion, peeled, halved and sliced
2-3 cloves garlic, crushed
½ tsp paprika
3 cups sliced mushrooms
½ cup white wine
¼ sour cream
1 tbsp tomato paste
salt and pepper
chopped parsley


Cook onions and garlic in oil or butter until soft then add mushrooms and continue cooking. When mushrooms are starting to look cooked and they have a little colour, add the wine and cook until liquid is almost evaporated. Add sour cream, tomato paste, paprika, salt and pepper and cook for another 5 minutes on a low simmer. Add chopped parsley during last minute of cooking. Serve with a carbohydrate such as noodles, rice or potatoes. If you wish to make this with beef then add thinly sliced strips of beef at the same time as the mushrooms.

I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.

— Emily

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