Stroganoff is originally a Russian dish where sauteed pieces of meat or vegetable is served in a sour cream based sauce. Here in Kolkata we have this restaurant, One Step Up, where I have tasted this dish first and immediately fell in love with it. So, tried this Mushroom Stroganoff as my Saturday cooking adventure, which comes out really well.
Heat olive oil and butter in a frying pan. Add the chopped onion and garlic paste and fry gently until softened and beginning to brown.
Add the chopped mushrooms to the pan and cook until softened and beginning to brown.
Stir in the mustard paste and cream and heat through. Season with salt and pepper. I have used a pinch of chopped green chilli to satisfy my Indian taste bud, but you may omit this if you like. Mix the dried parsley. If you can manage fresh parsley, it is even better.
Serve hot with your favorite Noodles or pasta.
Ingredients
- Butter - 1 tbsp
- Olive Oil - 1 tbsp
- Onion - 1, thinly sliced
- Garlic Paste - 1/2 tsp
- Button Mushroom - 300 gm, sliced
- Mustard Paste - 1 tsp
- Cream - 2 tbsp
- Salt and Pepper to taste
- Dried Parsley - 1 tbsp
Heat olive oil and butter in a frying pan. Add the chopped onion and garlic paste and fry gently until softened and beginning to brown.
Add the chopped mushrooms to the pan and cook until softened and beginning to brown.
Stir in the mustard paste and cream and heat through. Season with salt and pepper. I have used a pinch of chopped green chilli to satisfy my Indian taste bud, but you may omit this if you like. Mix the dried parsley. If you can manage fresh parsley, it is even better.
Serve hot with your favorite Noodles or pasta.
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