Photo from: Sherrys Pickings

I love sharing the recipes of other cooks, especially when it is this delicious dish:

Mushroom Stroganoff!

Here’s what Sherry had to say:

I love mushrooms (who knew some folk don’t feel the same?), so this recipe from The Irish Countrywomen’s Association Cookbook was calling my name.  

Sherry then shared the recipe:

ingredients:

450g.-500g./16-18 oz mushrooms, chopped into quarters  see Notes

2-3 Tbs olive oil

50g./1.8 oz butter (more or less, as you see fit)

2-3 Tbs brandy, sherry, vodka (optional) – a splash of water if needed

1 large red or brown onion, finely chopped

1 Tbs sweet paprika

1-2 tsp dried garlic granules  (optional)

250 mL/8.5 oz stock  (chicken/veg./whatever)

150-200 mL (5-7 oz) crème fraîche or double cream

sea salt and freshly-ground black pepper

a handful of parsley (or chives, or dried oregano), chopped

Method:

Once you’ve chopped the mushrooms, add half the olive oil and butter to a large frying pan

Tip the mushies into the heated oil/butter mixture, and cook over a high heat for a good 5 minutes or more till tender (stirring frequently)

Add the brandy, etc (or water), and stir in well for a minute or two

Then spoon them into a dish, and put aside while you make the sauce

Turn down the heat to medium, and add the rest of the olive oil and butter to the same frying pan

Now fry up your chopped onion till nicely golden and smelling oh-so-good (I’ll have to air the house out again)

Stir in the paprika and garlic granules for 30 seconds, and add the stock

Let it come to a boil, and reduce it by a third

Stir in the crème fraîche, and simmer for a couple of minutes

Spoon the mushrooms back into the creamy sauce 

Season with salt and pepper

Serve up on brown rice, and strew chopped parsley over the top

Add some marinated chicken or tofu to the plate, if you are inclined

See more of her recipes at her site here!

https://sherryspickings.blogspot.com/2025/06/mushroom-stroganoff.html#comment-form

I love to use Mushrooms this way as well:

Yes, I made Julia Child’s incredible Boeuf Bourguignon and here is the recipe!

I love all kinds of food, especially stews, so this recipe called my name immediately:

Check out this terrific recipe from a new Chef with a great new cookbook!

I have also shared one of my favorite feasts thanks to Patricia Wells:

Her “Gigot D’Agneau” recipe is spectacular and you can see it all by clicking here:

I am sharing and storing all of these recipes here!

It’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!

https://biteeatrepeat.com

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