Mushroom Stroganoff
TK
Inspired by Tom KerridgeMy Thermomix reimagining of their stroganoff
My Thermomix take on a Tom Kerridge-style mushroom stroganoff — creamy, savoury and meat-free.
This is my independent Thermomix homage to Tom Kerridge and the comforting appeal of stroganoff. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🧅1 onion, halved
- 🧄2 garlic cloves
- 🍄400 g mushrooms
- 🧈30 g butter
- 🌼1 tsp paprika
- 🍅1 tbsp tomato paste
- 💧200 g stock
- 🥛100 g sour cream
- 🧂Salt, parsley
Thermomix method
- Chop onion and garlic 4 sec / speed 5. Add the mushrooms, chop 4 sec / speed 4. Add butter and paprika, sauté 6 min / 120°C / Reverse / speed 1.
- Add tomato paste and stock. Cook 8 min / 100°C / Reverse / speed 1.
- Stir through the sour cream, season and finish with parsley. Serve over pasta or rice.
Aly's tips
- Reverse blade keeps the mushrooms in pieces, not mush.
- A dash of mustard sharpens the sauce.
Questions
Dairy-free?
Use a plant-based cream and butter.
Is this the original Tom Kerridge recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Tom Kerridge and stroganoff; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Tom Kerridge's stroganoff. Not affiliated with, authorised by or endorsed by Tom Kerridge or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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