15/05/2026
Every day at Freshly Minced there’s a moment where the team slows down long enough to share a meal together.
And it always starts with something Mam Sylvia has cooked.
Sylvia’s Mushroom Stroganoff
Rich, comforting, and far simpler than it looks.
INGREDIENTS
The base
1 Tbsp olive oil
1 Tbsp butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 small chilli, seeds removed and finely chopped (optional)
The good stuff
750g mixed mushrooms
(brown mushrooms, white button mushrooms & portabellini mushrooms)
1 cup vegetable stock
3 Tbsp Worcestershire sauce
½ tsp smoked paprika
½ cup sour cream
To finish
¼ cup fresh parsley, chopped
Salt & pepper to taste
Cooked rice, to serve
METHOD
The base
Heat the olive oil and butter in a large frying pan.
Add the onion with a generous pinch of salt and cook gently over low heat for about 10 minutes until soft, glossy, and translucent.
Don’t rush this part. It builds the foundation of the flavour.
Add the garlic and chilli and cook for another 1–2 minutes until fragrant.
The good stuff
Add the mushrooms and turn the heat up slightly.
Let them brown properly before stirring too much.
This is where the depth comes from.
Once golden and softened, pour in the stock and let everything simmer for a few minutes until rich and silky.
Add the Worcestershire sauce, smoked paprika, and most of the parsley.
Season carefully with salt and pepper.
Lower the heat and fold through the sour cream until smooth and fully combined.
Let’s eat
Spoon over warm rice and finish with the remaining parsley.
Final note
This is one of those comforting meals that quietly becomes a weekly favourite.
