Celebrating the finest ingredients: Bruce White Limited
Almost 50% of the food City Harvest distributes to its network of community partners is fresh produce.
Surplus fresh produce donations come from a variety of suppliers: from farms, growers and packhouses to iconic wholesale markets and retailers. City Harvest’s food rescue sites at New Spitalfields and New Covent Garden Markets in London help to redirect quality, edible produce destined for London restaurants, hotels and shops – to those who are in most need across the capital.
Bruce White’s beautiful portobello mushrooms were featured in January’s Depot Finds. Depot Finds is City Harvest’s series exploring the incredible donations received at our food rescue sites across London.
Mushroom Stroganoff Recipe
This silky, smoky and savoury mushroom stroganoff recipe is one for your repertoire and takes about 20 minutes to put together.
INGREDIENTS (Serves 2-3 people):
- Half a tbsp olive oil
- 1 medium white onion, finely sliced
- 2 garlic cloves, minced
- 250-300 g portobello mushrooms
- 1 tbsp smoked or sweet paprika
- 1 tbsp (or 1.5 tbsp) Worcestershire Sauce
- 150 – 200 ml stock of choice
- 3 tbsp sour cream (or creme fraiche) – make this vegan with a plant-based alternative to sour cream
- Salt & pepper to taste
- Fresh parsley to garnish
Method
1. First, finely slice an onion. In this recipe, we’ve used half a giant onion.
2. Then, slice your mushroom of choice, we’re using these gorgeous, meaty portobello mushrooms and slicing them into thin strips
3. Next, crush and finely mince two garlic cloves.
4. In a pan large enough for your mushrooms, heat about half a tablespoon of olive oil and add your sliced onion.
5. Cook off the onion until it starts to sweat down and become translucent.
6. Then, add your minced garlic and mix before adding some smoked or sweet paprika.
7. Let the aromatics and paprika toast together a little before adding the sliced mushroom.
8. Let the mushrooms cook down with the onion and garlic mix, letting some of the water evaporate.
9. Then add a tablespoon of Worcestershire sauce and stock of your choice. (We have used homemade chicken stock in this recipe, but feel free to use vegetable stock to keep it vegetarian or vegan)
10. Let the mushrooms simmer in the stock until it begins to thicken before adding three tablespoons of sour cream. At this point, reduce your heat or turn it off altogether to stop the cream from splitting.
11. Add a flourish of fresh parsley before serving the stroganoff over freshly cooked rice.
12. Serve hot and enjoy!
Enjoy this recipe?
Our recipe page hosts a variety of recipes from chefs, food partners, supporters and our charity community. If you enjoyed making this recipe, check out some more.
