Back to Recipe Menu

Mushroom Stroganoff with risoni


  • Heat a little oil in a non-stick pan and gently saute the onion and garlic. Add the flat, Swiss brown and button mushrooms with the paprika and toss well.
  • Then add the brandy to the pan, stir before adding the stock, cream, seasonings, Tabasco, parsley and mustard. Mix well and gently simmer until the mushrooms are cooked. Taste for seasoning. Add the remaining mushrooms and gently toss to heat through.
  • At the same time, cook the risoni in plenty of lightly salted, boiling water according to instructions on packet. Drain well.
  • To serve, mound risoni in the centre of individual plates and arrange the mushrooms and sauce around.


  • olive oil
  • ½ large onion, chopped
  • 2 garlic cloves, crushed
  • 4 flat mushrooms, peeled & cut in 4
  • 8 Swiss brown mushrooms, halved
  • 8 small button mushrooms
  • 1 tspn smoked paprika
  • 4 tbsp brandy
  • ¼ cup vegetable stock
  • a slurp of cream
  • freshly ground salt & pepper
  • a few splashes Tabasco
  • 1 tbsp freshly chopped parsley
  • 1 heaped tspn French mustard
  • 8 oyster mushrooms, halved lengthways
  • 1 handful enoki mushrooms
  • 1 packet risoni

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm