James Martin’s Signature Mushroom Stroganoff Recipe: A Rich and Hearty Delight for Family Dinners

I recently tried my hand at making James Martin’s Mushroom Stroganoff, and it was an adventure in the kitchen that I have to share with you! This recipe turned out to be a delightful journey of flavors. The blend of earthy mushrooms, rich sauce, and subtle spices created a dish that was not just comforting but also surprisingly simple to make. It’s perfect for those days when you want something special but have very little time for cooking. This stroganoff has now become a go-to in my recipe book for family dinners and gatherings with friends. The best part? It’s versatile enough to tweak according to your taste. Let me walk you through how to make this cozy and delicious meal.

How To Make James Martin’s Mushroom Stroganoff Recipe Overview:

This recipe serves up a generous portion of Mushroom Stroganoff, enough to comfortably feed a crowd. With approximately 7 kg of mushrooms and a robust combination of spices, this dish is a true feast. The cooking and preparation time is around 45 minutes, and the result is a beautifully rich and creamy stroganoff served over fluffy rice. It’s perfect for a large family dinner or a gathering with friends.

Ingredients

• 7 kg sliced medium mushrooms
• 50 g chili powder
• 150 g paprika
• 400 g tomato puree
• 250 g butter
• 2 kg sliced onions
• 500 ml white wine
• 20 g vegetable stock
• 100 ml oil
• 2.5 liters water
• 50 g chopped parsley
• 1.2 liters meadowland (cream alternative)
• 50 g garlic puree
• 4 kg rice

Instructions

1. Prepare the Base: In a large pot, heat the oil and butter. Add the sliced onions. Sauté until they become translucent.
2. Spice it Up: Stir in the garlic puree and chili powder. Also add the paprika, Cook for a couple of minutes. It will infuse a nice fragrance.
3. Mushroom Magic: Add the mushrooms and cook until they release their moisture and start to brown.
4. Deglaze: Pour in the white wine and simmer until the liquid reduces by half.
5. Rich Sauce: Add the tomato puree, vegetable stock, and water. Bring to a boil. Now simmer for 20 minutes.
6. Creamy Touch: Stir in the meadowland, and simmer for an additional 10 minutes.
7. Final Flavors: Add the chopped parsley. Season with salt and pepper to taste.
8. Serve: Cook the rice according to package instructions. Serve the stroganoff over the rice.

Nutritional Value (per serving)

Recipe Tips:

Mushroom Selection: Choose fresh, firm mushrooms for the best flavor and texture. Mixing different types like button, Portobello, and shiitake can add depth to the dish.

Sautéing Onions and Mushrooms: Cook onions until they’re translucent before adding mushrooms. This brings out their natural sweetness. For mushrooms, let them cook until they release their moisture and start to brown for the best flavor.

Wine Replacement: If you’re avoiding alcohol, apple cider vinegar mixed with water is a great substitute for white wine, adding a similar depth of flavor.

Herb Freshness: Adding fresh herbs like parsley at the end of cooking maintains their vibrant color and flavor.

Rice Cooking: For fluffy rice, rinse it under cold water before cooking to remove excess starch. This prevents it from becoming too sticky.

FAQs

Can I use a different type of mushroom?

You can use different types of mushrooms in this stroganoff. Each variety brings its unique flavor and texture, making the dish even more interesting. If you like a meatier texture, try portobello mushrooms. For a more delicate flavor, go for oyster mushrooms. Mixing different kinds also works great, giving you a wonderful blend of tastes and textures. Just remember to adjust cooking times slightly depending on the mushroom types, as some cook faster than others. Experiment and find your favorite combination!

Is there a non-alcoholic substitute for white wine?

You can use a mix of apple cider vinegar and water instead of white wine. Mix about half a cup of water with one tablespoon of apple cider vinegar. This mix has about the same amount of acidity and flavour depth as white wine. Lemon juice works well too if you don’t have apple cider vinegar. Just add some water to lemon juice. The goal is to get that sour taste that goes well with the savory and creamy stroganoff.

How can I store leftovers?

Storing leftovers of this mushroom stroganoff is easy. First, let the stroganoff cool down to room temperature. Then put it in an airtight container. Store it in the refrigerator. It will stay good for up to 3 days.  Reheat it  in the microwave before eating. Just make sure to stir it well while reheating to keep the creamy texture. Enjoy your stroganoff as a tasty leftover meal!

Can I freeze this stroganoff?

You can freeze this stroganoff, yes. Once it’s cool, put it in containers or bags that can go in the freezer. To avoid freezer burn, make sure they’re well sealed. You can freeze the stroganoff for up to three months and it will still taste good. Thaw it in the fridge overnight before you want to eat it again. Bring it back to a low temperature on the stove, stirring every now and then. When you thaw it, if it’s too thick, just add a little water or broth to thin it out. It’s a great meal to make ahead of time!

Conclusion

This Mushroom Stroganoff is a delightful twist on a classic, perfect for those evenings when you need something warming and hearty. It’s a versatile dish that allows for plenty of customization, so don’t hesitate to make it your own. Enjoy the rich flavors and the joy of sharing it with your loved ones!

James Martin Mushroom Stroganoff Recipe

• 7 kg sliced medium mushrooms
• 50 g chili powder
• 150 g paprika
• 400 g tomato puree
• 250 g butter
• 2 kg sliced onions
• 500 ml white wine
• 20 g vegetable stock
• 100 ml oil
• 2.5 liters water
• 50 g chopped parsley
• 1.2 liters meadowland (cream alternative)
• 50 g garlic puree
• 4 kg rice

1. Prepare the Base: In a large pot, heat the oil and butter. Add the sliced onions. Sauté until they become translucent.
2. Spice it Up: Stir in the garlic puree and chili powder. Also add the paprika, Cook for a couple of minutes. It will infuse a nice fragrance.
3. Mushroom Magic: Add the mushrooms and cook until they release their moisture and start to brown.
4. Deglaze: Pour in the white wine and simmer until the liquid reduces by half.
5. Rich Sauce: Add the tomato puree, vegetable stock, and water. Bring to a boil. Now simmer for 20 minutes.
6. Creamy Touch: Stir in the meadowland, and simmer for an additional 10 minutes.
7. Final Flavors: Add the chopped parsley. Season with salt and pepper to taste.
8. Serve: Cook the rice according to package instructions. Serve the stroganoff over the rice.

Main Course

British

mushroom stroganoff james martin