Oyster Mushroom Stroganoff
A rich, paprika-spiked stroganoff that treats mushrooms as the main event. Made with whatever mix is in your box this week — every variety brings a different texture.
Method
- Heat the oil in a wide pan over a high heat. Fry the mushrooms in a single layer — in batches if needed — for 4–5 minutes until golden. Set aside.
- Turn the heat down, add the butter and onion, and soften for 6–7 minutes. Add the garlic for the last minute.
- Stir in the paprika and flour and cook for 1 minute, then pour in the wine, scraping the bottom of the pan. Let it bubble down for 2 minutes.
- Add the stock and simmer for 5 minutes until slightly thickened, then return the mushrooms and warm through.
- Take off the heat, stir in the crème fraîche and lemon juice, and season. Serve over rice or tagliatelle with plenty of parsley.
Cook it with
Shop the box
The Classic Mushroom Mix
Picked at our New Forest farm and sent on a tracked overnight service.