Wild Mushroom Stroganoff

35 minutes

3 Serving


We have cooked this special recipe in many restaurants we have worked in over the years.
It’s not difficult and you will get the equivalent to a high-quality restaurant dish.

Wild Mushroom Stroganoff


Heat a heavy-based frying pan that is large enough to hold all the mushrooms.

When it’s hot add the olive oil and the chopped shallots and cook until lightly brown.

If it starts too brown to quickly remove from the heat and then return to a low heat when it has cooled slightly.

Add the mushrooms and a pinch of salt and pepper.

Increase the heat to stop the mushrooms from steaming.

When the mushrooms have browned, deglaze the pan with the Brandy (cognac).

Reduce the heat slightly and add the cognac expect flames.

If you have never done this before, turn off the heat first add the brandy and ignite with a long lighter or tapper.

Return the pan to the heat to finish off removing the alcohol.

Use a slotted spoon to remove the mushrooms.

Add the white wine and simmer for 4 minutes.

Add the veg stock and reduce by 1/3

Stir in the Dijon mustard & paprika

Add the mushrooms back to the pan.

Bring to a gentle simmer.

Add a little of the gluten free flour if it needs thickening.

Add the creme fresh and parsley.

Adjust your salt level.

Use some lemon juice if you need to increase the acidity.

Simmer for 5 minutes to combine all the flavours.

If your sauce is too thick add a table spoon of water.

Adjust as necessary.

Finally, add the butter to the pan and shake or stir until it disappeares into your sauce.

Turn off the heat.

Taste… give yourself a hell yeah! you’ve just made a restaurant-quality dish no compromise.

Serve with brown or wild rice.

As mushrooms are the hero of this dish the flavour is very important, avoid button and closed cup if possible.

If your sauce starts to split, remove form the heat, add an ice cube, and shake it in.


4 banana shallots finely chopped or grated

2 cloves of garlic crushed

650g wild Mushrooms cut into even sized pieces not sliced (we used shiitake, chestnuts, portabellos, grey oysters & field. See note about mushrooms in method)

2Tbsp light olive oil

2Tsp Dijon mustard

300ml veg stock diluted as per package instructions

1 glass white wine

1 shot Cognac or brandy

1/2tsp sweet paprika (not smoked)

Juice of half a lemon

1tsp gluten free flour

3Tbsp vegan creme fresh (we used Oatly)

15g plant-based butter kept in the fridge

1 chopped flat-leaf parsley for garnish

Salt and pepper.