Mushroom stroganoff

Crunchy cornichons, fragrant capers, creamy whisky sauce & parsley

Mushroom stroganoff

Mushroom stroganoff

Serves 2
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 251 13%
  • Fat 13.9g 20%
  • Saturates 5.2g 26%
  • Sugars 7.9g 9%
  • Salt 0.8g 13%
  • Protein 6.7g 13%
  • Carbs 11.9g 5%
  • Fibre 4.3g -
Of an adult's reference intake
Recipe From


By Jamie Oliver
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  • 400 g mixed mushrooms
  • 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
  • 50 ml whisky
  • smoked paprika
  • 80 g half-fat crème fraîche
Tap For Method
Recipe From


By Jamie Oliver
Tap For Ingredients


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.

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. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers. 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. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.

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


Look out for seasonal wild mushrooms in supermarkets and local farmers' markets – they're absolutely extraordinary and will add so much bonus flavour to this dish.

Recipe From


By Jamie Oliver