Beefsteak Mushroom Stroganoff

Beefsteak mushroom (fistulina epatica) is a tasty and slightly acidic mushroom which is perfect to make stroganoff without having to add acidity from sour cream or lemon.

Serves 3


300 gr beefsteak mushrooms
100 gr single cream
1 onion
2 cloves garlic
2 tablespoons olive oil
1 pinch of salt and pepper


Chop the onion and garlic and cut the mushroom into small strips.

In a casserole heat the oil and add the onion, cooking until it’s translucent. Add the mushrooms and cook for 5-10 minutes to soften and reduce the liquid coming from the mushrooms. Sprinkle with salt and pepper and add the chopped garlic, cooking for another 2 minutes. Add the cream and heat through for a minute.

Serve with rice.