Thursday, May 26, 2011

Mushroom Stroganoff

Here is the 2nd dinner made by the Ash and Jenny duo while visiting in Barrie.  We love to cook together and the results are always delicious.  
This is a recipe from Nigella Lawson's "Feast" book.  Jenny had made it before and served it with rice, but this time we decided to toss the creamy, delicious mushroom mixture with penne pasta... it worked.  The combo of paprika and nutmeg is meant to mimic that "meaty" flavour.  It is incredible how much it does, you won't miss the beef in this dish.
A note about using Portobello mushrooms in this recipe:  You must, I mean must, peel the top layer of skin off of the mushroom cap before chopping and using in the stroganoff.  That inky colour that sometimes bleeds from portobellos when cooking is from the skin, and if you peel them your stroganoff will be a beautiful "buff-coloured" mixture (as Nigella so aptly describes it) instead of a bleak, grey colour.  Trust Nigella.

You will need:
- 1 large onion, finely diced
- 2 cloves of garlic, minced
- 4 Tbsp olive oil
- approx 750g - 1kg of mushrooms.  Choose a variety such as button, chantrelle, portobello, chestnut, or whatever you fancy.
- 100g butter 
- 1.5 tsp salt
- 4 Tbsp sherry (or white wine)
- 1 Tbsp paprika
- 1/2 Tbsp grated nutmeg (yes, I know it is a lot... trust us.)
- 250 ml sour cream
- 4-5 Tbsp chopped fresh parsley

What to do:
1. Heat the olive oil in a large pan and cook the onion and garlic until soft, but not brown.
2. Clean and chop all of your mushrooms in to nice big bites.  (Remember to peel the portobellos)
3. Add the butter to the pan and tumble in the mushrooms.  Do your best to turn all of the mushrooms so they are coated in the glorious butter mixture. The pan is supposed to be very full.
4. Put a lid on the pan and cook over med. heat for about 15 minutes.  They will be liquid-y and that is okay.
5. Take off the lid and add the salt, sherry, paprika, nutmeg, and sour cream.  
6. Stir this mixture on the heat for another 5 minutes or so, as the sauce will thicken a bit.
7. Stir in the parsley and serve on pasta or rice.  Garnish with more parsley. 

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