mixed mushroom stroganoff
How to make mixed mushroom stroganoff recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
4 tablespoons olive oil
1 onion, finely chopped
375 g (12 oz) chestnut mushrooms, trimmed and quartered
175 g (6 oz) shiitake mushrooms, trimmed and halved
100 g (3½ oz) oyster mushrooms, trimmed and halved
1 tablespoon brandy
1 teaspoon Dijon mustard
200 ml (7 fl oz) crème fraîche
pepper
To serve
cooked brown or white long-grain rice
4 tablespoons chopped flat leaf parsley
Method:
Heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring frequently, for 2–3 minutes until softened. Add the chestnut mushrooms and cook, stirring frequently, for 5 minutes until lightly browned. Add the shiitake and oyster mushrooms and cook, stirring frequently, for 5 minutes until softened.
Pour the brandy into the mushroom mixture and stir over a high heat until evaporated. Mix the mustard into the crème fraîche, then spoon into the pan and heat for 2 minutes until piping hot. Season well with pepper.
Serve the stroganoff over cooked brown or white long-grain rice, with the parsley scattered over.
For mushroom stroganoff on wholegrain toast, thickly slice 250 g (8 oz) trimmed chestnut mushrooms and 250 g (8 oz) trimmed portobello mushrooms.
Melt 25 g (1 oz) garlic butter in a large frying pan, add the mushrooms and cook over a high heat, stirring frequently, for 4–5 minutes. Meanwhile, toast and butter 4 thick slices of wholegrain bread.
Stir 1 tablespoon wholegrain mustard and 300 ml (½ pint) soured cream into the mushrooms. Season to taste and serve on the toast with 1 tablespoon chopped chives scattered over. Total cooking time 10 minutes.
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| mixed mushroom stroganoff |
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