Recipe

Mushroom Stroganoff

20 mins
Serves 4
Easy

This incredibly tasty mushroom stroganoff recipe is so easy to prepare. Using naturally creamy whole goats’ milk and luxurious goats butter creates a real celebration of the humble mushroom.

Ingredients

50g goat's butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
300g chestnut mushrooms, thickly sliced
5g thyme – fresh or dried, plus extra to garnish
250ml whole goat's milk
1 tablespoon plain flour
1 vegetable stock cube – made up to 200ml
1 tablespoon soy sauce
1 level tablespoon Dijon mustard
200g natural goat's milk yogurt
salt and pepper
pasta to serve – we used pappardelle

Instructions

Melt the butter in a large saucepan. Add shallot and garlic, and fry gently for 5 minutes.
Add the mushrooms and thyme, cook for 4-5 minutes. Then, add the stock and bring to a gentle simmer for 6 minutes.
Mix together the milk and flour. Add to the pan, along with soy sauce and Dijon mustard. Allow to thicken slightly. Reduce the heat and stir in the yogurt. Season to taste.
Serve with pasta, garnished with a sprinkle of thyme.