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20-Minute Mushroom Stroganoff
20-Minute Mushroom Stroganoff
David Loftus/Ultimate Veg

Rich and creamy stroganoff is just what we crave on a chilly winter evening, but it’s not exactly weeknight friendly. This lightened-up vegetarian version from Jamie Oliver’s new cookbook, Ultimate Veg, checks the same comfort-food boxes and happens to take 20 minutes from start to finish.

Never flambéed before? It’s actually easy, as long as you follow a few important tips. Always remove the pan from the heat before adding alcohol or you risk burning your eyebrows off (at the very least). It’s also a good idea to keep a lid nearby if you need to put out any lingering flames.

Excerpted and adapted from Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.

RELATED: Polenta with Roasted Mushrooms and Bacon

2 servings

14 ounces mixed mushrooms, trimmed and torn if large

1 red onion, peeled and thinly sliced

1 tablespoon extra-virgin olive oil

2 garlic cloves, peeled and thinly sliced

4 pickled pearl onions, finely chopped

2 cornichons, finely chopped

4 sprigs fresh Italian parsley, leaves and stems divided, roughly chopped

1 tablespoon capers

3 tablespoons whiskey

¼ teaspoon smoked paprika, plus more for garnish

3 ounces low-fat crème fraîche or sour cream

Kosher salt and freshly ground black pepper

Rice, for serving

1. Place a large nonstick skillet over high heat, and add the mushrooms and onion in a single layer. Sauté, stirring regularly, until fragrant, about 5 minutes (this will bring out the nutty flavor). Add the oil, then add the garlic, pickled onions, cornichons, parsley stems and capers; cook about 3 minutes.

2. Remove the skillet from the heat (leave the flame on), add the whiskey, tilt the skillet toward the flame to carefully ignite, and, once the flames subside, add ¼ teaspoon paprika, the crème fraîche and the parsley leaves, then toss together. Loosen with a splash of water to a saucy consistency if needed, and season to taste with salt and freshly ground black pepper. Divide between two plates, garnish with paprika and serve with fluffy rice.

284 calories

16g fat

19g carbs

9g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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