Mushroom Stroganoff

This incredibly tasty mushroom stroganoff recipe is so easy to prepare. Using naturally creamy whole goats’ milk and luxurious goats butter creates a real celebration of the humble mushroom.


50g goats’ butter

1 shallot, finely chopped

3 cloves garlic, finely chopped

300g chestnut mushrooms, thickly sliced 

5g thyme – fresh or dried, plus extra to garnish

250ml whole goats’ milk

1 tablespoon plain flour

1 vegetable stock cube – made up to 200ml

1 tablespoon soy sauce

1 level tablespoon Dijon mustard

200g natural goats’ milk yogurt

salt and pepper

pasta to serve – we used pappardelle


Melt the butter in a large saucepan. Add shallot and garlic, and fry gently for 5 minutes.

Add the mushrooms and thyme, cook for 4-5 minutes. Then, add the stock and bring to a gentle simmer for 6 minutes.

Mix together the milk and flour. Add to the pan, along with soy sauce and Dijon mustard.  Allow to thicken slightly. Reduce the heat and stir in the yogurt. Season to taste.

Serve with pasta, garnished with a sprinkle of thyme.

Mushroom Stroganoff!