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
Ultimate version
Seared wild and porcini mushrooms with brandy, tarragon and double cream.
Per serving£6.50
Total cost£13.00
Time50 min
Ingredients for 2
- 400 g mixed wild mushrooms , torn
- 15 g dried porcini mushrooms , soaked in 150ml warm water
- 1 banana shallot , finely diced
- 2 cloves garlic , finely chopped
- 2 tsp smoked paprika
- 50 ml brandy
- 150 ml double cream
- 1 tbsp crème fraîche , to finish
- 40 g unsalted butter
- flaky sea salt and black pepper , to taste
- To serve
- 1 tbsp fresh tarragon , chopped
- 180 g pappardelle , to serve
Method
- Soak the porcini, then drain, reserving and straining the liquor. Chop the porcini finely. Cook the pappardelle until al dente.
- Sear the wild mushrooms in the butter over a fierce heat in batches until deeply golden, seasoning as you go, then set aside.
- Soften the shallot, garlic and chopped porcini, stir in the smoked paprika, then deglaze with the brandy and flambé or simmer until almost dry.
- Add the strained porcini liquor and reduce by half, then stir in the cream and return the seared mushrooms to warm through.
- Finish with the crème fraîche and tarragon off the heat, season generously, then loosen with a little pasta water.
- Fold through the drained pappardelle and serve at once with extra pepper.
Equipment
- large frying pan
- saucepan
- fine sieve
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.
