Mushroom Stroganoff – Val O’Connor

Valerie O’Connor is a qualified horticulturist and one of Ireland’s top bloggers and freelance food writers. She recently put her food knowledge to the test as a guest critic on Masterchef Ireland.


  • 2 tblsp olive oil
  • 400g Mushrooms, your choice - sliced or left whole for little ones
  • 1 shallot finely chopped
  • 1 clove garlic, minced
  • 25ml sherry
  • 300ml Avonmore fresh cream
  • Hand-full fresh, chopped flat-leaf parsley
  • Salt and black pepper


  1. Heat the oil over a medium heat and add the shallot and garlic, cook for a few mins until soft. Add the more robust mushrooms and cook for a few minutes, followed by the more delicate ones, cook for two more minutes.
  2. Add the sherry and cook off for a minute, pour in the cream and bring to a bubble
  3. Season with the salt and pepper and throw in the parsley. Serve immediately on rice or toast.
3.83 avg. rating (75% score) - 6 votes

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