Portobello stroganoff with butter rice 🍃
Inspired by Aiman’s beef stroganoff recipe: https://cookpad.wasmer.app/uk/recipes/12187655-russian-beef-stroganoff
I make it in a vegetarian dish instead. The sauce and this portobello nutty mushrooms is just to die for (it is so so good!!) . Only ingredient that I am a bit too cheeky to add in (only because I am Asian is oyster sauce!!)
Portobello stroganoff with butter rice 🍃
Inspired by Aiman’s beef stroganoff recipe: https://cookpad.wasmer.app/uk/recipes/12187655-russian-beef-stroganoff
I make it in a vegetarian dish instead. The sauce and this portobello nutty mushrooms is just to die for (it is so so good!!) . Only ingredient that I am a bit too cheeky to add in (only because I am Asian is oyster sauce!!)
Open in Cookpad AppSteps
- 1
In a large pan, heat up 1 Tbsp of butter. Add onion and fry on medium heat for about 2-3 min.
- 2
Add in mushrooms with the onions, quick stir. Sauté the mushrooms over medium high heat for 5-8 minutes. Add tomato paste and chopped tomato in and mix well.
- 3
Mix stock cube with hot water and mix well until dissolved. Add stock, oyster sauce, mustard powder or dijon mustard to the sauté pan.
- 4
Simmer the mixture over medium heat for another 5-8 minutes,
- 5
Add about 2-3 tbsp lukewarm water in the sourcream or double cream and mix (this is the tips to bring the sourcream into room temperature to prevent cream split). Pour the warmed sour cream mixture into the saucepan and mix to combine. Add another 1 tbsp butter to the sauce and stir well (this is tip to get your sauce lovely and shiny)
- 6
Taste the mushroom stroganoff and seasoning with salt and pepper. Turn off the heat. Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
- 7
To make butter rice : add 1 tbsp of butter into hot cooked rice. Sprinkle some dry parsley and mix well.
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