MAINS
WILD MUSHROOM & CHESTNUT STROGANOFF
Forget the dated-dinner party connotations – Stroganoff is, was and remains a delight. Indulgent enough to warm your bones, retro enough to make you smile wistfully and far quicker to whip-up than you might believe. We’re here to sing the praises of the wonderful Stroganoff.
This vegetarian version really champions the mushroom – bursting with rich earthy flavour. We’ve paired our mushrooms with sweet, nutty chestnuts to give the stroganoff some body and additional texture. The perfect autumnal indulgence. Ideal as a light meal for four. Better still as an indulgent meal for two!
Ingredients
THE STROGANOFF
200g Cooked Chestnuts
400–500g Selection of Wild Mushrooms, we used porcini, chestnut, oyster and shitake
1 Medium Onion, finely sliced
1 Clove of Garlic, minced
250ml Vegatable Stock
100ml Sour Cream
2 tsp. Paprika
Generous Pinch of Salt and Pepper
TO GARNISH
Parsley, a few leaves
Chives, finely diced
Pinch of Paprika
TO COOK
Olive Oil
Butter
TO SERVE
Wild Rice,
Sour Cream
METHOD
THE STROGANOFF
- Delicately, so as not to break them apart too much, slice the chestnuts in half.
- Place a large frying pan over a medium high heat and add a drizzle of olive oil to the pan and a knob of butter. Once the butter has melted and is lightly bubbling, add the chestnuts into the pan, cooking for 3-4 minutes until lightly golden and nutty. Transfer to a plate. Increase the heat to the pan to high.
- Chop and tear apart the mushrooms apart into roughly even sized pieces leaving smaller mushrooms whole as you prefer. Add the mushrooms into the pan in a single, even layer. Cook the mushrooms for 2-3 minutes until golden-brown and fragrant, adding a knob of butter halfway through cooking. You will almost certainly need to do this in batches. It’s important not to overcrowd the pan. Transfer the mushrooms to a plate. Reduce the heat to medium.
- Add the onions into the pan and cook for 3-4 minutes until softened. Add the garlic and cook for a further minute. Add the paprika to the onions and cook for a further minute until fragrant and bright red.
- Add the sour cream to the pan and mix together before adding the vegetable stock. Adjust the heat to the pan until the sauce reaches a steady simmer. Add the cooked mushrooms and chestnuts to the pan and simmer until the sauce has reduced by half and thickened. About 5-10 minutes.
- Garnish the Stroganoff with chopped chives and parsley leaves and a pinch of paprika. Serve immediately with wild rice and extra sour cream.
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