Mushroom stroganoff with mashed potatoes and pickled cucumber

by Therese Elgqvist

Vary it with whatever mushrooms you can find, and whatever pulses you like best; lentils and peas both work well. Why not try boiled Swedish Gotland lentils or grey peas? Serve with slow mashed potatoes and pickled red onions that you can quickly whip up yourself.

45 minutes, 4 servings


  • 1 yellow onion
  • 2 cloves of garlic
  • 500 grams of mushrooms, preferably chestnut mushrooms
  • 4 dl Haverdals Hädde Cooking
  • 1 tbsp tamari or soy sauce
  • 3 tbsp tomato paste
  • 2 teaspoons Dijon juice
  • 1 pack (230 grams) large white beans
  • Oil for frying
  • Salt and freshly ground black pepper
Mashed potatoes
Syrad cucumber
  • 1 cucumber
  • 2 dl water
  • 1 dl apple cider vinegar
Raw lingonberries
  • 1 1/2 dl frozen lingonberries
  • 1 teaspoon sugar or honey


Pickles: bring water, vinegar and syrup to the boil. Wash and thinly slice the cucumber. Add to the boil, put a lid on and remove from the heat. Leave to stand for at least 15 minutes.

Raw lingonberries: defrost the lingonberries, mix with sugar or honey

Mashed potatoes: peel and boil the potatoes until soft in lightly salted water, about 20 minutes. Mash with a potato masher and whisk together with the cream until you get a smooth mash.

Peel and thinly slice the yellow onion. Peel and finely chop the garlic. Brush and slice the mushrooms. Sauté the onion and garlic in a little oil in a pot or high-sided frying pan until soft. Add the mushrooms and fry until golden. Stir in the horseradish, tamari, tomato paste and mustard. Simmer for 10 minutes. Drain and rinse the white beans. Add to the boil and turn off the heat, season with salt and pepper.

Serve the stogranoff with mash, pickled cucumber and raw lingonberries. Garnish with parsley

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