Mushroom stroganoff is a delicious vegetarian dish that features tender mushrooms in a creamy sauce, flavored with paprika, mustard, and parsley. It’s a simple and satisfying meal that can be ready in less than 30 minutes.
Mary Berry, the renowned British cook and author, has a wonderful recipe for mushroom stroganoff that is easy to follow and tastes amazing. She uses a combination of button and chestnut mushrooms, sour cream, and white wine to create a rich and flavorful sauce that goes perfectly with rice, pasta, or bread.
In this article, I will show you how to make Mary Berry’s mushroom stroganoff step by step, with tips and tricks along the way.
What is Mary Berry Mushroom Stroganoff
Mary Berry’s Mushroom Stroganoff is a rich and creamy vegetarian dish that features a medley of mushrooms cooked in a savory sauce made from sour cream, white wine, and flavored with paprika and mustard. Renowned for its simplicity and elegance, this recipe by Mary Berry combines the earthy taste of mushrooms with the luxurious texture of the sauce, offering a comforting and satisfying meal that’s perfect alongside rice, pasta, or bread.
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Why This Mushroom Stroganoff Stands Out
- Quick and Easy: Ready in under 30 minutes, this one-pan wonder is both simple and delicious.
- Versatile and Adaptable: Easily customized with various mushrooms or added proteins to suit different dietary needs.
- Comforting Yet Light: Offers a creamy texture without feeling overly heavy, making it a satisfying meal.
Ingredients Needed to Make Mary Berry Mushroom Stroganoff
To make Mary Berry Mushroom Stroganoff, you will need the following ingredients:
- 25g (1 oz) butter
- 1 onion, finely chopped
- 250g (9 oz) button mushrooms, sliced
- 250g (9 oz) chestnut mushrooms, sliced
- 2 teaspoons paprika
- 150ml (5 fl oz) white wine
- 150ml (5 fl oz) vegetable stock
- 2 teaspoons wholegrain mustard
- 150ml (5 fl oz) sour cream
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- Rice, pasta, or bread, to serve
Instructions to Make Mary Berry Mushroom Stroganoff Recipe
Follow these steps to make this recipe:
Step 1: Melt the butter and cook the onion
- In a large frying pan over medium-high heat, melt the butter and add the onion. Cook for about 15 minutes, stirring occasionally, until soft and golden. If the onion starts to brown too much, lower the heat.
Step 2: Add the mushrooms and paprika
- Add the button and chestnut mushrooms to the pan and sprinkle the paprika over them. Stir well to coat the mushrooms with the butter and onion mixture. Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and browned.
Step 3: Add the wine and stock and simmer
- Pour the wine and stock into the pan and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the liquid is slightly reduced and thickened.
Step 4: Stir in the mustard and sour cream and season
- Stir in the mustard and sour cream and mix well. Season with salt and pepper to taste. Do not let the sauce boil, or it may curdle.
Step 5: Sprinkle with parsley and serve
- Sprinkle the chopped parsley over the mushroom stroganoff and serve hot with rice, pasta, or bread of your choice.
What Do I Serve With Mary Berry Mushroom Stroganoff?
Mary Berry’s Mushroom Stroganoff pairs wonderfully with a variety of sides to suit any taste or occasion:
- Rice Varieties: Elevate the dish with aromatic basmati, nutty wild rice, or a hearty rice blend, offering a delightful texture contrast to the creamy stroganoff.
- Pasta Shapes: Choose from robust rigatoni, twirly fusilli, or elegant tagliatelle to beautifully entangle the rich sauce, enriching every bite.
- Artisan Breads: Opt for a crusty sourdough, a buttery brioche, or a hearty rye bread to mop up the savory sauce, adding depth to the meal.
- Innovative Salads: Assemble a vibrant salad with mixed greens, roasted nuts, and seasonal fruits for a burst of freshness and a touch of sweetness.
- Colorful Vegetables: Introduce steamed asparagus, roasted bell peppers, or sautéed kale for a nutritional boost and visual appeal.
Pro Tips to Make Perfect Mary Berry Mushroom Stroganoff
To perfect your Mushroom Stroganoff, consider these nuanced tips:
- Diverse Mushroom Selection: Blend various mushrooms like earthy porcini, meaty portobello, and delicate enoki for a symphony of flavors and textures.
- Seasoning Adjustments: Tailor the sauce with a hint of smoked paprika, a dash of Dijon mustard, or a dollop of crème fraîche for a personalized taste profile.
- Protein Enhancements: For a heartier dish, incorporate pan-seared chicken strips, sautéed beef slices, or marinated tofu cubes to complement the mushrooms.
- Vegan Adaptation: Substitute with vegan margarine, cashew cream, and a robust vegetable broth. Nutritional yeast can add a cheesy, nutty flavor to the vegan version.
Variations of Mary Berry Mushroom Stroganoff
Transform Mary Berry’s Mushroom Stroganoff with these inventive tweaks:
- Cheesy Indulgence: Stir in a handful of Gruyère, a sprinkle of aged Parmesan, or dollops of soft goat cheese for a melty, luxurious sauce.
- Herbal Infusions: Enhance the dish with fine herbs like chervil, tarragon, or parsley, introducing a fresh, aromatic layer to the stroganoff.
- Crunchy Toppings: Garnish with toasted pine nuts, slivered almonds, or pecan pieces for a satisfying crunch that contrasts the creamy sauce.
How do I Store Mary Berry Mushroom Stroganoff Leftovers?
To keep your Mushroom Stroganoff tasting fresh, follow these steps for storage:
- Cool Quickly: Allow the stroganoff to cool to room temperature promptly to prevent bacterial growth.
- Airtight Container: Transfer the cooled stroganoff into an airtight container. This helps to maintain its moisture and flavor.
- Refrigerate or Freeze: Store the container in the refrigerator if planning to consume it within 3 days. For longer storage, freeze the stroganoff; it can be kept frozen for up to 3 months.
How do I Reheat Mary Berry Mushroom Stroganoff Leftovers?
When you’re ready to enjoy your stroganoff again, choose the best reheating method to preserve its texture and flavor:
- Oven Method: Preheat your oven to 175°C (350°F). Place the stroganoff in an oven-safe dish and cover with foil to retain moisture. Heat for 20-25 minutes, or until thoroughly warmed. This method helps maintain the creaminess of the sauce.
- Stovetop Method: Pour the stroganoff into a saucepan and warm over medium heat. Stir occasionally to prevent sticking and ensure even heating. If the sauce has thickened too much, you can add a splash of vegetable stock or water to reach your desired consistency.
- Microwave Method: For a quick option, place the stroganoff in a microwave-safe dish and cover. Heat on medium power in 1-minute intervals, stirring between each, until hot. This method is fast but be careful to not overheat as it can affect the sauce’s texture.
Nutrition value per serving (based on 4 servings):
- Calories: 329 kcal
- Fat: 18 g
- Carbohydrates: 36 g
- Protein: 9 g
- Fiber: 4 g
- Sodium: 263 mg
FAQs
Can I Prepare Mary Berry’s Mushroom Stroganoff Ahead of Time?
Mary Berry’s Mushroom Stroganoff can be prepared ahead of time and stored in the refrigerator for up to 3 days. If you plan to serve it later, you may want to slightly undercook the mushrooms to prevent them from becoming too soft when you reheat the dish. Reheat gently on the stovetop or in the oven, adding a little extra stock or water if the sauce has thickened too much during storage. This ensures the stroganoff will taste as fresh and delicious as when it was first made.
Can I Use Different Types of Mushrooms in Mary Berry’s Mushroom Stroganoff?
Yes, you can use a variety of mushrooms in Mary Berry’s Mushroom Stroganoff to suit your taste or availability. While the recipe calls for button and chestnut mushrooms, feel free to incorporate others like portobello, shiitake, or oyster mushrooms. Mixing different types adds depth and complexity to the dish’s flavor profile.
How Can I Make Mary Berry’s Mushroom Stroganoff Vegan?
To make Mary Berry’s Mushroom Stroganoff vegan, substitute the butter with a plant-based alternative and use a vegan sour cream or a blend of cashew cream and lemon juice instead of traditional sour cream. Ensure your vegetable stock is vegan, and check that your mustard does not contain any animal-derived ingredients. These substitutions will maintain the creamy texture and rich flavor of the stroganoff while making it suitable for a vegan diet.
What’s the Best Way to Thicken the Sauce in Mushroom Stroganoff?
If you find the sauce in your Mushroom Stroganoff too thin, you can thicken it by dissolving 1-2 teaspoons of cornstarch in a small amount of cold water and stirring this slurry into the simmering sauce. Cook for an additional few minutes until the sauce reaches your desired consistency. This method allows you to control the thickness without altering the flavor significantly.
Final Words
Mary Berry mushroom stroganoff is a delicious and easy vegetarian dish that you can make in less than 30 minutes. It’s creamy, comforting, and versatile, and you can serve it with rice, pasta, bread, salad, or vegetables. It’s also a great way to use up any leftover mushrooms or sour cream in your fridge.
I hope you enjoyed this article and learned how to make Mary Berry’s mushroom stroganoff step by step. If you have any questions, comments, or feedback, please let me know. I would love to hear from you.
Thank you for reading and happy cooking!