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Mushroom Stroganoff

You all know that Kirsty and I are both huge Jamie Oliver fans, right? I remember watching the horribly dubbed Naked Chef on German tv in the early 2000s and absolutely loving it. Geez, how old does that make me sound? 🤦🏻‍♀️👵🏼 Anywho, it seems that Jamie and I are both aging really well! 😂

So the anticipation for his new Veg cookbook had been building for a while when my long preordered copy finally arrived. Let me tell you, I am cooking my way through this baby and absolutely loving it! Like this Mushroom Stroganoff. Who the heck needs meat when you can make something this good without it and not miss it at all!

Veggies for the win! 🥬🥒🌽🥕🍆🥑🥦🥔

xoxo Donata


400 g (about 5 cups) mixed mushrooms (Button mushrooms and oyster mushrooms worked really well for me)

1 red onion

2 cloves of garlic

4 silverskin pickled onions

2 cornichons

4 sprigs of fresh flat-leaf parsley

olive oil

1 tablespoon baby capers (I used sliced caper berries instead)

50 ml whisky

smoked paprika

80 g (1/3 cup) half-fat crème fraîche


  1. Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.

  2. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.

  3. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.

  4. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.

  5. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.

  6. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

Recipe by Jamie Oliver from the cookbook Veg, 2019

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