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
cooked brown or white long-grain rice, to serve
4 tablespoons chopped parsley
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.