Mains
Indian
IndianMushroom Stroganoff
A creamy, paprika-spiked mushroom stroganoff shown three ways. The tiers climb from value mushrooms in a quick soured-cream sauce to seared wild mushrooms with brandy, smoked paprika and a touch of crème fraîche.
Vegetarian
Nut-free
Contains alcohol
Better version
Chestnut mushrooms with white wine, smoked paprika and crème fraîche.
Per serving£3.00
Total cost£6.00
Time35 min
Ingredients for 2
- 350 g chestnut mushrooms , thickly sliced
- 2 shallots , finely sliced
- 2 cloves garlic , crushed
- 2 tsp smoked paprika
- 80 ml dry white wine
- 150 ml crème fraîche
- 1 tbsp Dijon mustard
- 30 g butter
- salt and pepper , to taste
- To serve
- 1 tbsp fresh parsley , chopped
- 150 g basmati rice , to serve
Method
- Cook the basmati and keep warm. Melt the butter and fry the mushrooms over a high heat until golden, then set aside.
- Lower the heat and soften the shallots and garlic in the same pan, then stir in the smoked paprika.
- Pour in the wine and let it bubble until almost gone, scraping up the sticky bits.
- Return the mushrooms, then stir through the crème fraîche and mustard and warm gently without boiling.
- Season, scatter with parsley and serve over the rice.
Equipment
The three ways, side by side
Budget
Value white mushrooms in a quick soured-cream and paprika sauce.
Better
Chestnut mushrooms with white wine, smoked paprika and crème fraîche.
Ultimate
Seared wild and porcini mushrooms with brandy, tarragon and double cream.
