Enjoy this meat-free version of stroganoff as is or serve with grilled haloumi, soft goat’s cheese or softly poached eggs.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, thinly sliced
2 tablespoons butter
350 grams portobello mushrooms, sliced 1cm thick
350 grams button mushrooms, halved or quartered if large
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon dried tarragon
1 tablespoon soy sauce
½ cup white wine
125 grams crème fraîche
small handful parsley, chopped
To serve
grilled bread
grilled haloumi, soft goat’s cheese or poached eggs
METHOD
Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft.
Increase the heat and add the butter. When melted, add all the mushrooms (they will reduce down dramatically) and cook until soft, turning occasionally. Add the garlic, paprika, tarragon and soy sauce and cook for 1 minute.
Stir in the wine, let it bubble up then cook until reduced by half, about 3–4 minutes. Stir in the crème fraîche and bring back to the boil. Simmer for a few minutes, stir in the parsley.
To serve: Place the grilled bread on plates and spoon over the mushrooms and the cooking juices. Add a topping, if using.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!