Stroganoff

Stroganoff

If you want to make a creamy dish use cream! This Mushroom Stroganoff recipe was one sent to me by Irish Dairy food brand Avonmore to promote their Cooking Cream product.  I’ve used their cooking cream numerous times before and in the promo they mention that the cooking cream has less than half the fat of standard cream so that makes it a good choice in the dairy aisle.

Stroganoff

I love vegetables but I’m not vegetarian.  I sometimes think I could be, however from time to time I crave a big juicy steak or a dirty burger, the kind that has you licking your lips and savouring delicious Irish beef.  If you’re a meat fan too you might be interested in checking out ‘Steak Revolution’ on Netflix, a very interesting journey around the world in search of the perfect steak – disappointingly they didn’t make it to Ireland but it’s a good watch all the same.
Stroganoff with chicken
I have digressed.  As I said I’m not a vegetarian and the recipe sent to me was so along with making this dish I roasted  up a tray of min-chicken fillets drizzled with a little oil and dusted with chilli powder and paprika (as shown above).  As well as being quicker cooking than breasts of chicken, the mini fillets are usually a little cheaper too, which make them a winner for me.  I put on more mini-fillets than I need  and then chop up any left-over for next day’s school lunch sandwiches.
Vegetarian Stroganoff

The recipe didn’t mention greens but as I mentioned I love my vegetables so added quick cooking tender stem broccoli and asparagus.

Avonmore’s ‘Creamy Mushroom, Fennel & Pea Stragnoff’ Recipe by Marion Hearne (unaltered):
You will need:

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve
    Method
    Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.
    Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.
    Bring to the boil and bubble for about 5 minutes, or until the sauce reduced to a thick sauce.
    Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.
    Simmer for 5 minutes, stirring regularly.
    Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

As mentioned above I like to serve this with roasted chicken mini-fillets cooked in a little olive oil, chilli powder & paprika and serve with some steamed greens.
Enjoy!
Disclosure: Avonmore PR contacted me and asked me if I would like to share some of their cooking cream recipes.  I like trying out new recipes, promoting Irish food products and I use their cooking cream anyway so I said I would.!
‘Til next time, Sheila.