Oak-smoked garlic and mushroom stroganoff

25 minutes


  • 1 tbsp of vegetable oil
  • 1 knob of butter
  • 1 onion, diced
  • 2 tsp smoked garlic
  • 1/2 tsp smoked paprika
  • 350g of mushrooms, sliced
  • 50ml of brandy, or white wine
  • 150ml of vegetable stock
  • 2 tbsp of sour cream
  • 1 handful of parsley, dill and tarragon, chopped
  • salt
  • pepper


Heat the vegetable oil in a large pan and add the onions with a pinch of salt. Cook for a few minutes until starting to soften, then add the oak-smoked garlic paste and smoked paprika
Cook for another minute or so and then add the mushrooms and butter. Sweat down for about 5 minutes
Once the mushrooms are cooked, add the brandy and reduce by half. Add the stock and reduce by two-thirds
Turn off the heat, then stir in the sour cream and herbs. Taste and season with salt and pepper. Do not heat up again after the cream is added or the sauce may split
Enjoy warm with rice, pasta or some crusty bread