Mushroom, Chestnut Stroganoff with Creme Fraiche
This Chestnut Stroganoff made with mushrooms, roasted chestnuts and crème fraiche is an upgraded version of a vegetarian classic.
Adding chestnuts to Mushroom Stroganoff
I never could have guessed just how popular my slow cooker mushroom stroganoff was going to be when I posted it in 2014. Over the last 2 years, it has consistently been one of the top 3 most visited recipes on the blog! I should have known it would be a crowd-pleaser because it’s one of our favourite recipes too.
Since posting the recipe, I have been tempted to tweak it on the odd occasion. I often swap out the sour cream in my original recipe for thick, rich crème fraiche and I also love to add in roasted chestnuts for extra texture and flavour. I adore chestnuts and try adding them to all sorts of different dishes. You may remember I posted this Chestnut and Leek Parpadelle back in October and I shared my Chestnut Brownie Recipe in online food magazine Cibare in November. I don’t know whether it is their sweet nuttiness, or their dry earthiness that I love more. All I know is that make a fantastic addition to mushroom stroganoff, so that’s what I’ve done!
Vegetarian dinners for a special occasion
My regular readers will already know that my other half is a vegetarian and I often eat a vegetarian diet with him. With that in mind I’m always looking for ways of jazzing up traditional vegetarian dishes to either make them meat-eater friendly or to take them from safe to spectacular! Adding the chestnuts in this stroganoff recipe is a perfect way of adding bulk and bite to the dish to satisfy even the fussiest of carnivores. But their rich, creamy flavour adds a luxuriousness to the dish making it extra special.
The first time I added the chestnuts, I’ll admit, I did get a little carried away. Before I knew it I’d chucked in a whole pack making this more a Chestnut Stroganoff than a mushroom one. I added a little extra parsley than I usually would to balance it out but it probably wasn’t entirely necessary. Can you have too many chestnuts? Is that even a thing?!
Hopefully I’ve already whet your appetite but if you needed any more convincing that I’m on to a winner with this Chestnut Stroganoff then just look at that short list of ingredients and simple method. It not only tastes delicious but this stroganoff is incredibly easy to make! You can’t go wrong, trust me.
What makes this recipe even better is that it can also be made in a slow cooker. Simply add everything to the slow cooker except the crème fraiche and cook on low for roughly 6 hours. For the stove top method follow the recipe below.
- 1 leek (sliced)
- 2 cloves of garlic (crushed)
- 3 tsp paprika
- 400g mixed mushrooms (sliced)
- 200g peeled roasted chestnuts (halved)
- 450ml vegetable stock
- 2 tbsp tomato puree
- 4 tbsp creme fraiche
- Handful of fresh parsley
- Heat a little oil in a frying pan and cook the leeks for roughly 5 minutes or until softened.
- Add the garlic and paprika, then cook for another minute releasing their flavours..
- Add the mushrooms and chestnuts and cook on a medium heat, stirring frequently, for 5 mins or until the mushrooms have begun to soften.
- Pour the stock into the pan along with the tomato puree, mixing well before turning the heat up high.
- Bring the stock to a rolling boil and cook until the sauce begins to thicken.
- Finally, take the pan off of the heat and gently stir through the creme fraiche and most of the parsley.
- Use the remaining parsley to garnish.
Serve with pasta or rice.
So there we have it. A simple way of jazzing up a vegetarian classic. Whether you prefer cooking this on the hob or in your slow cooker its a warm, hearty dinner that everyone can enjoy! Have you ever tried a Chestnut Stroganoff before? I’d love to hear in the comments!