Mushroom Stroganoff, a great healthy dish to start the new year with. Speaking of which, Happy New Year. I trust you all had a wonderful Christmas and are looking forward to the challenges of the 2016. I’ve not been around for a while as I decided to take some time off over Christmas and enjoy myself and spend time with my husband and my parents in law who were visiting from Germany. I ate too much and drank probably too much wine, but then that is what Christmas is for isn’t it?
I am not one for New Year Resolutions, I find they get broken way to easily or they weigh down on you and so you tend to put yourself under too much pressure. However this Mushroom Stroganoff is a great healthy dish if you are trying to be healthy. I have adapted it from Slow cooked by Miss South which if I am honest is my go to receipe book for slow cooked dinners. It really is full of wonderful dishes and all to be made in your slow cooker.
I have made this mushroom stroganoff numerous times in the slow cooker each with slightly different variations on the original recipe, the way I detail below is by far my favourite method using the fennel instead of tarragon (this is simply because I forgot to buy tarragon and I couldn’t be bothered to go to the shop). Serving it on a slice of toast with a fried egg is by far my favourite method of serving it.
In the mushroom stroganoff you use a lot of mushrooms and when you add them all to the slow cooker you think that it will be too fill, fear not, as it does all shrink down. This recipe is a great vegetarian dish and the mushrooms reduce down and create an almost beef like stock so that even the most hardened meat eater will think that there is meat in here.
As this is a slow cooked dish, I am sending it the the Slow Cooked Challenge which is a monthly challenge hosted by Janice from Farmers Girl Kitchen and Lucy from Baking Queen 74. You can take a look at the wonderful recipes from December here. Do go an take a look as I’m sure you’ll find something to cook. So if you got a slow cooker for Christmas, then why not enter the challenge.
I do hope you enjoy this recipe and Happy New Year. I look forward to a wonderful 2016.
A wonderful slow cooked mushroom dish, using a variety of mushrooms which is so simply to make and tasty too.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 people 1x
- 5 grams dried porcini mushrooms any dried mushrooms will work here.
- 60 ml boiling water
- 250 grams Chestnut mushrooms quartered
- 250 grams white mushrooms quartered
- 250 grams large mushrooms thickly sliced
- 1 leek thickly sliced
- 1 Onion chopped
- 1 fennel top removed and sliced
- 2 cloves garlic
- 1 tbsp smoked paprika you can use spicy paprika for a kick
- 75 ml white wine
- 1 tbsp dijon mustard any smooth mustard will work
- fish sauce
- 2 eggs
- 2 slices of toast
- 2 tbsp oil for frying the eggs
- First thing to do is set up your slow cooker and boil the kettle. Once the kettle has boiled, pour 60ml over the porcini or dried mushrooms that you are using and set aside. They should soak for about 10 minutes.
- Now prepare your vegetables, chop the the mushrooms in chunky pieces of different sizes, I normally quarter the chestnut and white mushrooms, if you use button mushrooms (the small ones) I put those in whole. I thickly slice the flat mushrooms.
- Put all the vegetables including the leek, onion and fennel into the slow cooker crock pot.
- Season well with salt and pepper and the add the paprika. I find that by using a spicy paprika it gives the dish a kick, but please use normal if you prefer. Mix it well.
- Add the soaked porcini (dried mushrooms) along with the soaking water, then add the white wine and stir in the mustard. You crock pot will look very full at this stage, don’t worry, just give it a good mix around.
- Put the lid on and cook on high for 4 hours or low for 6 hours. I normally cook on low for 6 hours. The onions and garlic will caramelise adding lots of flavour whilst the mushrooms become soft and delicious and create their own stock.
- When the mushrooms have cooked for 6 hours, taste and adjust the seasoning as you wish, then toast your bread and fry your egg in the oil. Stir the mushrooms, then put them on the toast and top with a fried egg.
Note – You don’t have to serve this with an egg and on toast, you can easily serve it with pasta, rice or cous cous.
If you have any leftovers, you can add a little vegetable stock, bltiz it with a hand blender and heat up on the stove to create a wonderful mushroom soup.