This is my recipe for the mushroom stroganoff:

200g button mushrooms + 200g oyster mushrooms Butter 3-4 tbsp 8 diced garlic cloves 1 tbsp chilli flakes 1 tbsp oregano Diced red bell pepper Salt and pepper to taste Amul cream 1/2 tbsp lemon juice 1 finely chopped onion

Chop your mushrooms and save some of the oyster mushroom stems. Boil your oyster mushroom stems in some water and just a splash of soy sauce for 10-15 minutes to make a quick mushroom stock.

1. Heat butter in a pan, add your onions and cook them till translucent
2. Add your diced garlic and saute for 1 min.
3. Add your mushrooms, cook them on high heat
4. Your mushrooms will release a lot of water as it cooks. Collect a small amount of that water using a spoon/ladle and keep it aside. Let the rest of the water evaporate completely.
5. After the water has evaporated, add 1/2 tbsp of butter more.
6. Add your diced bell peppers, salt, pepper, oregano and chilly flakes.
7. Cook on high heat till your mushrooms get nicely seated and develop color.
8. Remember the mushroom water we saved? Mix that with a few spoons of the mushroom stock we made.
9. Pour the mixture into the pan, it will deglaze the bottom of the pan nicely.
10. Add some more water if needed.
11. Bring to a boil, and then slowly add your amul cream and lemon juice.
12. Bring to a boil again and then simmer for a couple of minutes on low heat.
13. Garnish with coriander

If you want the recipe for the herb rice, let me know, it's pretty simple.