Meals and Courses

Mixed Mushroom Stroganoff

cook 20 mins
Ingredients
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 375 g (12 oz) chestnut mushrooms, trimmed and quartered
  • 175 g (6 oz) shiitake mushrooms, trimmed and halved
  • 100 g (3 1/2 oz) oyster mushrooms, trimmed and halved
  • 1 tablespoon brandy
  • 1 teaspoon Dijon mustard
  • 200 ml (7 fl oz) crème fraîche
  • pepper
  • cooked brown or white long-grain rice, to serve
  • 4 tablespoons chopped parsley
Directions
  • Heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring frequently, for 2–3 minutes until softened. Add the chestnut mushrooms and cook, stirring frequently, for 5 minutes until lightly browned. Add the shiitake and oyster mushrooms and cook, stirring frequently, for 5 minutes until softened.
  • Pour the brandy into the mushroom mixture and stir over a high heat until evaporated. Mix the mustard into the crème fraîche, then spoon into the pan and heat for 2 minutes until piping hot. Season well with pepper.
  • Serve the stroganoff over cooked brown or white long-grain rice, with the parsley scattered over.
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