Mushroom and Blue Cheese Stroganoff

4 servings

100 g  (1/3 cup) unsalted butter
8 spring onions, trimmed and chopped
500g (2 cups) mushrooms, wiped and halved or left whole if quite small
15 mL (1 tbsp) flour
Salt and pepper
75 mL (5 tbsp) sour cream
60 mL (4 tbsp) whipping or double cream
1 x 125g pack Castello® Traditional Blue Cheese, crumbled
A little chopped parsley to garnish 

Mushroom and Blue Cheese Stroganoff


In a medium to large pan fry the onions in half the butter until just tender, then add the mushrooms and continue cooking for 5 minutes.

Meanwhile mix together the remaining butter and the flour into a stiff paste.

Stir flour mixture into the mushrooms along with the creams and finally the Blue Cheese.

Simmer for 15-20 minutes. Top with a scattering of chopped parsley and serve. 

Show all recipes