Monday, 10 October 2011

Mushroom Stroganoff with Rosti

I make mushroom stroganoff quite a bit; it’s quick and easy for those times when you want something really tasty but you don’t want to faff about too much. No fancy ingredients, just storecupboard stuff; I use crème fraiche because I like the slightly sharp tanginess of it and it’s less likely to split, but most recipes use cream so, if you have half a pot of cream hanging around in the fridge that you want to use up, feel free to sub that instead.

I usually serve stroganoff with rice but the husband requested we have it with rosti because he’d seen a recipe in a magazine. Now, I have a difficult relationship with rosti, they never quite do what I expect them to; although, to be fair, I’m not sure exactly what I do expect. (Incidentally, does the plural of rosti need an 's'?)

These ones were better than any I’ve made previously, but I still think there’s room for improvement. Next time I think I’ll add a small grated onion and just make one large rosti each. I can then serve the stroganoff on top; a bit like mushrooms on toast….without the toast!

25g butter
1 small onion, finely chopped
250g chestnut mushrooms, thickly sliced
2 cloves garlic, crushed
1 tsp paprika
1 tsp fresh thyme leaves
4 tbsp crème fraiche
25ml white wine
chopped parsley to sprinkle

2 large floury potatoes
ground black pepper
2 tbsp olive oil

Parboil the potatoes in their skins for about 15 minutes; drain and allow to cool. This can be done in advance or even the day before if you like.
Grate the potatoes coarsely into a large bowl, add plenty of black pepper and mix well; set aside until you’re ready to cook the rosti.

Melt the butter in a large pan and sauté the onion and garlic for 5 minutes; add the thickly sliced mushrooms and cook until almost all the liquid from the mushrooms has evaporated; add the paprika, thyme and white wine. Stir well and cook for a minute or two then add the crème fraiche. Take off the heat and keep warm while you cook the rosti.

Heat the olive oil in a large frying pan (I used two small pans). Place four large spoonfuls of the grated potato in the pan and flatten slightly with a spatula. Cook for 4-5 minutes on each side until golden.

Divide the rosti and stroganoff between two warmed plates and sprinkle with plenty of chopped parsley.

Serves 2


  1. Hi there thanks for the recipe I am going to make this today. Can I make a few hours in advance and then reheat? does it make a difference? Thanks x

    1. Hi Tracey - I think you'll be fine with making the Stroganoff in advance and re-heating; crème fraiche is much more stable than cream so it shouldn't split. I'd be wary of making the Rosti in advance, though; they really are better freshly made. Hope this helps, Denise x