Enjoy this meat-free version of stroganoff as is or serve with grilled haloumi, soft goat’s cheese or softly poached eggs.
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
grilled haloumi, soft goat’s cheese or poached eggs
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.