Mushroom stroganoff

Name: Mushroom stroganoff
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Russia
Ingredients: 2 tbsp olive oil; 1 red onion, finely sliced; 3 garlic cloves, crushed; 2 tsp sweet smoked paprika; Good pinch of cayenne pepper; 600g mixed mushrooms, such as chestnut, Portobello, wild; 3 tbsp brandy; 150ml soured cream; Salt and pepper to season; Handful fresh flat leaf parsley, chopped

Ingredients

2 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, crushed
2 tsp sweet smoked paprika
Good pinch of cayenne pepper
600g mixed mushrooms, such as chestnut, Portobello, wild
3 tbsp brandy
150ml soured cream
Salt and pepper to season
Handful fresh flat leaf parsley, chopped

Method

Use a variety of mushrooms for this stroganoff. For an added depth of mushroom flavour you can add some dried mushrooms, pre-soaked and drained.

Heat the oil in a pan over a medium heat and add the onions and garlic.
Cook gently for a few minutes until softened but not turning brown.
Add both the paprika and cayenne. Cook for one minute then add the mushrooms and cook until soft.
Add the brandy to the mushrooms, increase the heat and bubble until the brandy has almost evaporated.
Turn down the heat and add the soured cream. Taste and season with salt and pepper, then cook gently for a few minutes.
Stir most of the parsley through the stroganoff. Serve with rice, sprinkled with the remaining parsley.