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DOUBLE MUSHROOM STROGANOFF

A classic stroganoff is made with beef, but I love this version with mushrooms. It makes a lovely lunch dish with a little rice and a side of salad leaves.

Serves 4

● A knob of butter

● 800g (1¾lb) mixed button and small chestnut mushrooms, halved

● 2 garlic cloves, crushed

● 1tbsp paprika

● 300ml (½pt) double cream

● 1tbsp Dijon mustard

● 1tsp Worcestershire sauce

● Juice of ½ a lemon

● 3tbsp chopped parsley

● 1tsp caster sugar, or to taste

● A small handful of gherkins, chopped, to garnish (optional)

● Cooked rice, to serve

Place a large frying pan over a high heat until hot. Add the butter and, when it is foaming, stir in the mushrooms. Cover with a lid and cook for 2-3 minutes. Remove the lid, stir and continue to fry over a high heat for about 1 minute, to drive off the liquid and brown the mushrooms.

Add the garlic and paprika and fry for 30 seconds. Stir in the cream, mustard and Worcestershire sauce, and season with salt and black pepper. Bring to the boil, then reduce the heat and simmer for a few minutes, until the sauce has a coating consistency.

Stir in the lemon juice, chopped parsley and sugar to taste. Sprinkle with chopped gherkins, if using, and serve with rice.

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2021-10-23T07:00:00.0000000Z

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