Mushroom and Sweetcorn Stroganoff

Number of Portions
Mushroom and Sweetcorn Stroganoff


- 160 grams butter
- 2 medium onions
- 1.7 kg assorted mushrooms (e.g. whole button, chestnut, oyster)
- 5 tbsp plain flour
- 375 ml vegetable stock
- 2 tsp Ground Black Pepper
- 2 tsp Herbes de Provence
- 5 tsp French Style Mustard
- 1 tsp Sea Salt
- 750 ml soured cream
- 1 kg tin sweetcorn, drained


Melt the butter in a large frying pan and fry the onions until softened. Stir in the mushrooms and cook for 2 minutes.

Add the flour and cook for 1 minute, stirring. Blend in the stock, Schwartz for Chef Black Pepper, Herbes de Provence, Mustard and Salt. Stir in the soured cream and sweetcorn and simmer for a further 2-3 minutes or until heated through.

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