Mushroom Stroganoff

April 17th, 2008

When I’m not craving cheese and carbs, I usually want some sort of stew with a rich sauce you can pour over mashed potato or couscous to soak up all the juices, winter comfort food. This mushroom stroganoff dish is one such dish, flavoured with sherry and paprika.

This looks like a lot of mushroom but believe me they cook down a lot, to my disappointment when making this. A mixture of mushrooms is best, the more wild mushrooms you use, the more luxurious it is, in the absence of wild mushrooms, I made mine with chestnut and it tasted just fine.

I also had it with Bulgar wheat, partly in an effort to be more healthy, but also because I prefer the nutty grain to cous cous. You basically soak it like cous cous, but for a lot longer (30mins), make sure you don’t add too much water as it can become a bit slimy if all the water isn’t absorbed.

750g mushrooms, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped
1 chilli, finely chopped
1 glass white wine
½ tbsp paprika
½ small tub soured cream
½ bunch chopped parsley

Fy the onions in a little oil soft, add the mushrooms, leave to cook down, stirring occasionally. Add the paprika, fry for a few mins, then add the sherry. Let it bubble away until most of the alcohol has evaporated. Take the pan off the heat, when you’re ready to serve, stir in the soured cream and season to taste. Sprinkle with parsley.

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