HomeFood & DrinkRecipes

How to make mushroom stroganoff with jacket potatoes

BY Mitch Lane

17th May 2023 Recipes

How to make mushroom stroganoff with jacket potatoes
TikTok chef Mitch Lane shares his mushroom stroganoff recipe—an endlessly versatile meal that's perfect for households cooking on a budget
Let’s smother some jacket potatoes in a budget homemade mushroom stroganoff! When the weather starts to get cold, this recipe offers a bit of comforting indulgence.
Jacket spuds were a staple in my house when I was growing up: they’re cheap, versatile and super filling.
I used to have all sorts on them—curry, cheesy beans, chilli con carne, tuna and sweetcorn—the list is endless. It’s always nice to think outside the box with a spud filling or topping. That’s where this beauty comes in!
It’s not a traditional stroganoff, but it’s a fantastic tasting variation within a budget. Have a go and I’m sure you’ll want to make it again and again.
Credit: Tom Regester

Ingredients

  • 4 baking potatoes
  • 1 tbsp vegetable or olive oil 1 onion, finely chopped
  • 400g mushrooms (from a budget range), cut into chunks
  • 4 garlic cloves, finely chopped 1 tsp paprika
  • 1 tbsp flour
  • 400ml vegetable stock (made from a stock cube)
  • 1 heaped tbsp sour cream
  • 1 tbsp own-brand Dijon or French mustard
  • handful of fresh parsley, finely chopped, plus extra to serve
  • salt and pepper

Method

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Wrap the potatoes separately in foil and put them in the oven for 1 hour 20 minutes.
  2. About 15 minutes before the spuds are due to come out of the oven put a frying pan on a medium heat and add the oil. Add the onion and cook for 3–4 minutes until soft. Keep moving the onions around the pan to prevent them burning.
  3. Add the mushrooms, season with salt and pepper and cook them for 3–4 minutes. This may seem a lot of mushrooms but they shrink as they cook. Add the garlic and cook for a further minute, then add the paprika and stir through.
  4. Add the flour and stir it through, ensuring that there are no big lumps. Pour in the stock and let the sauce simmer and reduce for 5 minutes. It will begin to thicken.
  5. Stir through the sour cream and mustard and let the mixture bubble away for another minute. Add the parsley to finish.
  6. By this point the potatoes will be nice and soft so take them out of the oven, cut them in half and ladle the mushroom stroganoff over them. Finish with another sprinkling of fresh parsley.
Feed Your Family For Under a Fiver by Mitch Lane is out now
Keep up with the top stories from Reader's Digest by subscribing to our weekly newsletter
 
*This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Read our disclaimer

Loading up next...