Oyster Mushroom Stroganoff

This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread.

Your stroganoff can also be added to tagliatelle to turn it into a creamy mushroom pasta. Even without meat, this mushroom dish tastes incredible!

Ingredients (for 2):

1/2 pound (about 225 g) oyster mushrooms
1/4 pound (about 110 g) chestnut mushrooms
2 tbsp Olive Oil
1 tbsp Butter
1 Onion
2 Cloves Garlic
1 tbsp Paprika
1 tbsp Flour
1 cup white wine
1and 1/4 cups vegetable stock
4 tbsp creme fraiche
Juice of half a lemon


Heat the oil and butter in a wide saucepan. Add onion and garlic and cook for 7 minutes, or until soft and translucent.
Chop both types of mushrooms into large chunks and add to the pan, turning the heat up to medium-high. After about 5 minutes, when the mushrooms begin to color, add the paprika and stir well.
Add the flour and stir to coat the mushrooms.
Add the wine and stir well, deglazing the pan as you go. Allow to boil for a minute, then add the stock and boil for 5 minutes until it begins to thicken.
Spoon in the double cream. Mix well and allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread or tagliatelle pasta.