Steph’s fave mushroom stroganoff…
20g dried mushrooms (soaked 20 mins) or 200ml veg stock
30ml Brandy
500g mushrooms – peeled & sliced
1 onion – finely chopped
2 cloves garlic – crushed
2 tsp English mustard
4 tsp paprika
300ml creme fraiche
Lemon juice
Splash tobasco (5)
Salt & pepper
- Soak the dried mushrooms in line with directions on packet. If unavailable make up some veg stock
- Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5–7 minutes or until soft.
- Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms and brandy. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown.
- Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it along with the dash of Tabasco taste. Simmer gently for 5 minutes while you cook the rice.
- Cook the rice according to the packet instructions in a separate saucepan until tender.
- Once the rice is cooked, remove the mushrooms from the heat, stir in the creme fraiche along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.