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Mushroom Stroganoff with Vintage Cider

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Mushroom Stroganoff with Vintage Cider

Mushrooms sautéed with vintage cider make a tasty vegetarian alternative to beef in this low fat version of a classic dish.

  • Milk Free
  • Vegan
  • Vegetarian
  • Low Fat
Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes 30 minutes
Serves:
 2

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 250g mushrooms (eg a mix of oyster, shiitake, portabellini), wiped clean and sliced if large
  • 175ml Waitrose Vintage English Cider
  • 2 tsp cornflour
  • 1 tbsp Geo Watkins Mushroom Ketchup
  • 150ml Alpro Organic Soya Yogurt
  • ½ x 20g pack fresh flat-leaf parsley, chopped

Method

  1. Heat the oil in a deep frying pan and sauté the onion for 8-10 minutes until starting to soften.
  2. Add the garlic and mushrooms, season and continue to sauté for 4-5 minutes, until the mushrooms have softened.
  3. Add the cider and bring to the boil, then reduce the heat and simmer for 5 minutes to reduce slightly.
  4. Blend the cornflour with the mushroom ketchup until smooth. Remove the mushrooms from the heat then add the ketchup and yogurt, and stir to combine. Warm over a low heat until slightly thickened and piping hot.

Cook's tips

For a more indulgent version, use soured cream instead of the yogurt. You could also replace the cider with apple juice, if you prefer.

Comments and images

Average user rating 4 stars out of 5

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Miss BAY

Miss BAY 23 March 2011 06:16

your mushroom risotto: would have been delicious if it was not for the mustard which is so overpowering, one cannot taste anything else. Such a pity!

eatthebiscuit

eatthebiscuit 13 February 2011 19:13

I spent £12 on ingredients for this recipe for 4 people. I halved the amount of yoghurt as it seemed to look quite pale when I added in the first 150 ml so left the second half out. We ate the meal, but it was very sweet and not rich in mushroom flavour and we ended up throwing the rest away (there was quite a bit left). I love mushrooms and was really looking forward to this. I can only assume it is a twist on a traditional recipe. I would love to try a traditional recipe as I know how nice it can taste, but have never made it before and wanted to try it. Disappointed at having to throw all those lovely (and expensive!) ingedients in the bin.

Boolagh

Boolagh 18 February 2010 19:08

My husband and I loved this recipe. We used goats milk yoghurt, because that's what was in the fridge, and slightly more mushrooms so that we used up the packs we'd bought rather than leaving a few to go to waste. Served with mashed sweet potato. Making it again this week.

emrys

emrys 02 December 2008 21:11

But what could I serve this with? Would that wide-ribbon tagliatelle be ok? And also with sweet potato mash?

kazs cakes

kazs cakes 29 April 2008 10:17

is this vinegar ok as some vinegars affect me

CharlotteLouise

CharlotteLouise 02 March 2008 16:18

JB, I didn't bother with that at all and it tasted great.

JB89

JB89 11 February 2008 10:10

can some one suggest an alternative to Geo Watkins Mushroom Ketchup because neither of my local Waitrose's have it in stock and i would very much like to make this recipe.

CharlotteLouise

CharlotteLouise 04 February 2008 13:32

This was great, I made it with Oyster, Shiitake and Chestnut 'shrooms, and it came out beautifully. Sweet potato mash went really well too. I would probably add meat in the future to give it a bit more texture and substance. (Perfect meal if you have just been to the dentist, though!)

Little Pea

Little Pea 22 January 2008 20:05

I tried this recipe at the weekend and it was fantastic! I also used flour instead of corn flour and had no problems. One of my guests said it was even better than she had had in restaurants. I used closed cup, porcini and shitake mushrooms and sour cream instead of the yogurt. The vegetarians had theirs served with rice and the meat eaters (including myself) had it served as a steak sauce.

Website Editor

Website Editor 16 January 2008 18:07

Hi mumpee, We're very sorry that you did not enjoy this recipe. I've had a chat with our food editor and she confirms that the recipe is correct but recommends sticking with cornflour for smoother results. We reassure you that our recipes are tested thoroughly before going onto the site and so we're disappointed that you had a bad experience with this one. Marie, Website Editor, Waitrose.com

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4 stars out of 5

Average user rating Based on 32 ratings

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Nutritional Info

Typical values per serving:
Energy 289.0kcal
Sugars 13.3g
Fat 11.2g
Saturated Fat 1.2g
Salt 1.0g

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This recipe was first published on Waitrose.com in December 2007