Chef Sanjeev Kapoor helps prepare fancy dinner at home with his mushroom stroganoff recipe

Ingredients for mushroom stroganoff

• 6-8 button mushrooms, sliced
• 6-8 Indian portobello mushrooms, sliced
• 6-7 oyster mushrooms, sliced
• 20-25 white shimeji mushrooms
• 2 tablespoons butter
• ½ tablespoon olive oil
• 1 large onion, sliced
• 8-10 garlic cloves, sliced
• 1½ tablespoons refined flour (maida)
• 2-3 tablespoons white wine
• Salt to taste
• 2 teaspoons mustard paste
• ¼ teaspoon smoked paprika
• 2 cups vegetable stock
• 3 tablespoons fresh cream
• 1 tablespoon chopped fresh parsley leaves
• Boiled fusilli pasta to serve
• Fresh parsley sprig for garnish

Method of preparation

1. Heat butter and olive oil in a pan, add onion, mix and sauté until translucent.
2. Add garlic, mix well and sauté for one to two minutes.
3. Add button mushrooms, Indian portobello mushrooms, oyster mushrooms and shimeji mushrooms; mix and sauté for five to six minutes.
4. Add refined flour and mix well. Add white wine and mix.
5. Add salt, mustard paste and smoked paprika and mix well. Add vegetable stock, mix, and cook till the mixture thickens slightly.
6. Add fresh cream and parsley, mix and cook for two to three minutes. Take the pan off the heat.
7. Take pasta in a serving bowl, pour the mushroom mixture over it, garnish with parsley sprig and serve hot.

About Chef Sanjeev Kapoor

Born on April 10, 1964, Sanjeev Kapoor is a celebrity chef, television presenter, cookbook author and entrepreneur. He became a household name with the cooking show Khana Khazana that debuted in the 1990s. He has since earned numerous laurels, opened restaurants across the globe, and, in 2017, was awarded the Padma Shri by the President of India.