Mushroom stroganoff
How to make Mushroom stroganoff recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
15 g (½ oz) butter
2 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
500 g (1 lb) chestnut mushrooms, sliced
2 tablespoons wholegrain mustard
250 ml (8 fl oz) crème fraîche
salt and pepper
3 tablespoons chopped parsley, to garnish
Method:
Heat the butter and oil in a large frying pan, add the onion and garlic and fry gently until softened and beginning to brown.
Add the mushrooms to the pan and cook until softened and beginning to brown. Stir in the mustard and crème fraîche and just heat through. Season to taste with salt and pepper, then serve immediately, garnished with the chopped parsley.
For mushroom soup with garlic croûtons, cook the mushrooms as above. Remove the crusts from 2 thick slices of day-old white bread and rub with 2 halved garlic cloves. Cut the bread into cubes.
Fry the cubes of bread in a shallow depth of vegetable oil in a frying pan, turning continuously, for 5 minutes or until browned all over and crisp. Drain on kitchen paper. After adding the mustard and crème fraîche to the mushroom mixture as above,
add 400 ml (14 fl oz) boiling vegetable stock, then purée the mixture in a food processor or blender until smooth. Serve in warmed bowls, topped with the croûtons and garnished with the chopped parsley.
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| Mushroom stroganoff |
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