This delicious mushroom stroganoff made with mushrooms and peas in a rich and creamy white sauce is perfect for your lunch or dinner. Do try it at home. Recipe with step by step pictures and video.
Here is the video of how to make Mushroom Stroganoff
Here are some online links for some of the things used in making this recipe Vegetable stock cubes Italian seasoning Extra Virgin olive oil Tri-ply Stainless Steel Induction Base Sauté Pan
Here is the recipe of how to make Mushroom and Pea stroganoff Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds.
Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes. Note: I have added just 1/4 teaspoon of salt. The soy sauce and the stock cube is already salty. So do not add extra salt at this stage. Adjust the seasoning if need be at the end.
The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour).
Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up.
Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy.
Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
Main Ingredients for Mushroom Stroganoff
1 tablespoon olive oil 1 tablespoon finely chopped garlic 2 tablespoon chopped celery 1/2 teaspoon red chilli flakes 1/2 teaspoon seasoning herbs 1/2 cup finely chopped onions 200 grams button mushrooms, diced 1/4 teaspoon salt 1/2 teaspoon soy sauce 1/2 teaspoon black pepper powder 1 veggie stock cube 1/4 cup water 1 cup fresh peas (boiled) 2 tablespoon spring onions, finely chopped
White Sauce / Roux for Mushroom Stroganoff
2 tablespoon unsalted butter 2 tablepsoon maida (all purpose flour) 2 cups whole cow milk (preferably cold) 1/4 cup fresh dairy cream 1/8 teaspoon nutmeg
Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds. Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes. The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour). Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up. Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy. Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients for Mushroom Stroganoff
1 tablespoon olive oil 1 tablespoon finely chopped garlic 2 tablespoon chopped celery 1/2 teaspoon red chilli flakes 1/2 teaspoon seasoning herbs 1/2 cup finely chopped onions 200 grams button mushrooms, diced 1/4 teaspoon salt 1/2 teaspoon soy sauce 1/2 teaspoon black pepper powder 1 veggie stock cube 1/4 cup water 1 cup fresh peas (boiled) 2 tablespoon spring onions, finely chopped
White Sauce / Roux for Mushroom Stroganoff
2 tablespoon unsalted butter 2 tablepsoon maida (all purpose flour) 2 cups whole cow milk (preferably cold) 1/4 cup fresh dairy cream 1/8 teaspoon nutmeg
Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds. Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes. The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour). Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up. Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy. Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/mushroom-stroganoff-recipe/
Article Contributed by Jessica
The continuous technological revolution brings new products to society, and a never-ending debate between the old and new items begins. Electric stoves and gas stoves both have their own benefits and drawbacks. One should compare the costs and benefits of a product before choosing it, so let us compare.
Electric vs. Gas stove: which one is better Benefits of Gas stoves Temperature control: Gas stoves have a visible flame that can be adjusted by just looking at the stove. It gives one more power to adjust temperature efficiently. Toasting and flambéing: Cooking on gas stoves is necessary for flambéing. If you are an expert chef who occasionally prefers to toast food items directly on the flame, then gas stoves are a better option for you. Faster cooking: Gas stoves generally take less time to cook food as their flames spread around the pan and heat the pot quickly. Adjustment: Cookware pots and pans for gas stoves is readily available in the market. If you are already comfortable cooking on gas stoves, there is no urgency to switch your cooking habits because something new doesn’t differ much. Drawbacks: Unsafe: Where there are gas stoves , there is always a risk of gas leakage. Accumulation of excessive gas can cause carbon monoxide poisoning, which is fatal. One needs to install a carbon monoxide detector for safety. Expensive pipelines: If your house doesn’t have a gas line, then gas stoves can be costly for you. To buy gas cylinders from the market is a deal by itself. Hard to clean: Traditional gas stoves have a long history of irremovable grease stains, and it takes a lot of effort to remove them, so they are harder to clean.
Benefits of Electric stoves Safe from burning: Electric stoves prevent unnecessary and occasional burning of items lying in the periphery of stoves as it doesn’t have a flame. Children friendly: In contrast to gas stoves, electric stoves are safer and better to use if you have children casually hanging around in your kitchen. Cleaning: Electric stoves are easy to clean and maintain and don’t consume one’s much time.
Drawbacks: Slower: Electric stoves are slower in comparison to gas stoves. Its slow speed can be a problem for a chef who prefers to cook tons of dishes quickly. More Budget: Most of the houses have already installed and working gas stoves in their kitchens, and it would consume a significant part of one’s budget to switch to an electric stove. Electricity dependent: Electric stoves depend heavily on electricity, and if there is an electric shortage or blackout in your region, it only won’t work for you. Temperature control: It takes time to adjust the temperature on electric stoves that can be a problem for those at hand with gas stoves.
So, electric and gas stoves, both are the winners of our debate. It is to your discretion to decide what would be suitable for you according to your preferences and needs.
