Monday, 13 February 2012
I like mushrooms and I like creamy things, so mushroom stroganoff is a winner. Any mushrooms will do, but the darker, stronger ones are best, and if you have any dried mushrooms in your cupboard you can add those for extra flavour. I served mine with spring onion and pea mash, but it also goes well with jacket potatoes, rice or pasta.
Takes 25 minutes
150ml red wine
150ml stock (or mushroom soaking water if using dried mushrooms)
2 cloves of garlic or one heaped tsp of minced garlic
3 tbsp single cream or soured cream
1 tsp dried thyme
Around 1tbsp paprika
1 tbsp Mushroom Ketchup or Worcestershire-style sauce
1 tsp of cornflour, mixed with a little cold water to form a paste
* Chop the onion finely, slice the mushrooms and heat some oil in a large pan over medium heat. Toss the mushrooms in the paprika until coated.
* Put the onions and garlic into the pan and cook for 5 minutes until softened.
* Add the mushrooms and thyme and cook for a further 5 minutes until starting to reduce.
* Pour in the wine, stock, cornflour and Mushroom Ketchup, bring to the boil whilst stirring, then simmer for a further 5 minutes or until reduced to your liking.
* Stir in the cream last, but do not heat afterwards otherwise it (single cream) will curdle.
Note: If you are using dried mushrooms, follow the packet instructions to rehydrate then add with the rest of the mushrooms.