Deluxe mushroom stroganoff
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 10g dried porcini mushrooms
- 2 tbsp olive oil
- 2 tbsp butter
- 3 banana shallotsfinely chopped
- 400g chestnut or portobellini mushroomssliced
- 2 garlic clovescrushed
- 600g wild mushroomssliced if large
- 2 tsp tomato purée
- 2 tbsp plain flour
- 1 tsp smoked paprika
- 100ml brandy
- 300ml soured cream
- 2 tbsp wholegrain mustard
Nutrition: Per serving
- kcal309
- fat19g
- saturates10g
- carbs16g
- sugars6g
- fibre4g
- protein7g
- salt0.6g
Method
step 1
Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.
step 2
Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.
step 3
Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.
