Mushroom and Asparagus Stroganoff(ish)

Mushroom and Asparagus Stroganoff(ish)

Featured Spices

Harissa Rub - 80g Tin Cajun Rub - 80g Tin

This is super easy dinner that comes together in no time. We are using our Cajun and Harissa blends to create luscious, slightly spicy umami sauce. 

Serves 2

Prep time: 5 minutes

Cooking time: 15 minutes


12 brown chestnut mushrooms or 3 portobellos – cut into thick slices
1 red onion, finely diced
4 garlic cloves, finely chopped
8 spear asparagus, chopped into 3cm pieces (keep the tips separate)
Olive oil and butter for frying
1 heaped tsp Cajun Blend
1/2 tsp Harissa Blend
1 heaped tsp Dijon mustard
3 heaped tbsp sour cream
100ml double cream


    Warm a big frying pan over a high heat. Add a splash of olive oil and fry the mushrooms until nicely browned – you want to caramelise them deeply, so don't stir too much and add a bit of butter halfway through to help this. Season with a bit of salt once cooked (not before – it leaches water and stops them from browning). Remove from the pan when done.

    Turn the heat down, add a bit more olive oil and fry the onions for 2-3 minutes, then add the garlic and fry until both are lightly caramelised (not browned). 

    While doing step 2, blanch the asparagus in boiling salted water. Put the stalks in first and cook for 1 minute, then add the tips and cook for a further 1-2 minutes depending on thickness. Drain and set to one side.

    Once the onions and garlic are caramelised, add the spices and fry gently for 1 minutes, then add the mustard and cook for another minute. Add the sour and double cream, stir well, and let it bubble for 2 minutes – turn the heat up a bit if needed. 

    Add the mushrooms and asparagus to the pan, stir well, and taste for seasoning – add salt to taste.

    Serve with rice and enjoy!

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