Tonight's meal is Mushroom Stroganoff. The local supermarket had some fresh looking Shiitake's which makes a change as their offering usually looks past it's best. These, along with Chestnut Mushrooms (US = Cremini ?)and White Button Mushrooms have gone into this Stroganoff.
4 tsp olive oil
2 large onion, finely chopped
2 tbsp smokey paprika
4 garlic cloves, crushed
600g mixed mushroom, chopped
300ml beef or vegetable stock
2 tbsp Worcestershire sauce
6 tbsp half-fat soured cream
small bunch parsley, roughly chopped
300g Rice (or enough for 4 portions)
Start cooking the rice to be ready at the same time as the Stroganoff.
Heat the olive oil in a large non-stick frying pan, add the the chopped onion and soften for about 5 mins.
Add the paprika and crushed garlic cloves, then cook for 1 min more.
Add mixed mushrooms and cook on a high heat, stirring often, for about 5 mins.
Pour in 300ml beef or vegetable stock and the Worcestershire sauce.
Bring to the boil, bubble for 5 mins or until the sauce thickens, then turn off the heat and stir through the soured cream and most
of the small bunch of roughly chopped parsley. Make sure the pan is not on the heat or the sauce may split.
Stir the rest of chopped parsley through the cooked, drained, rice and serve with the Stroganoff.
[Tags: Crimini, Chestnut, Baby Bella, Champignon, White Button, Agaricus bisporus, Shiitake, Lentinula edodes]