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Mushroom 'Stroganoff'


  • Heat a little oil with the butter in a heavy-bottomed pan and gently sauté the garlic and onion until tender.
  • Add the field, Swiss Brown and button mushrooms. Briefly cook, gently tossing.
  • Then add about 1 cup stock with seasonings, the parsley and mustard. Stir and gently cook until the mushrooms are tender, adding more stock if needed.
  • Add the delicate mushrooms, carefully toss and briefly cook. Taste for seasoning.
  • Turn off the heat and stir through the sour cream.
  • Serve the mushroom mixture on the toasted sourdough.


  • olive oil
  • a knob of unsalted butter
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2-3 field mushrooms, sliced
  • 6 Swiss Brown mushrooms, sliced
  • 6 button mushrooms, quartered
  • 2 cups vegetable stock
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chopped fresh parsley
  • 1-2 tspn grain mustard
  • a few oyster & other delicate mushrooms, halved if needed
  • 1 heaped tbsp sour cream
  • 4 slices sourdough bread, toasted

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.

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