Stroganoff Sauce

Method

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1. Heat a wide dry pan over a high heat and add the mushrooms with no fat.

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2. Cook 6 minutes without stirring much, until they have given up their water and it has boiled away.

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3. Add the butter and oil and fry the mushrooms 3 minutes more, until browned. Lift out.

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4. Add the onions and cook 8 minutes, until soft and golden.

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5. Stir in the garlic, paprika and mustard and cook 1 minute.

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6. Pour in the wine and reduce by half.

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7. Add the stock and simmer 8 minutes, until reduced by a third.

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8. Return the mushrooms with the salt and pepper.

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9. Take the pan off the heat. Stir 2 ladlefuls of the hot sauce into the soured cream, then pour that back into the pan.

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10. Stir in the dill and lemon juice and serve without reheating.

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Chef’s Tips

• Dry pan first so the mushrooms brown rather than stew.
• Temper the soured cream and never boil it after.
• Lemon at the end lifts the whole thing.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Buttered noodles
• Rice
• Boiled new potatoes

Storage & Reheating

Keeps 2 days refrigerated. Reheat gently and never boil.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.