Deluxe mushroom stroganoff

casserole chestnut mushrooms mushroom stroganoff porcini mushrooms portobellini mushrooms

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Source

Ingredients

10g dried porcini mushrooms

2 tbsp olive oil

2 tbsp butter

3 banana shallots, finely chopped

400g chestnut or portobellini mushrooms, sliced

2 garlic cloves, crushed

600g wild mushrooms, sliced if large

2 tsp tomato purée

2 tbsp plain flour

1 tsp smoked paprika

100ml brandy

300ml soured cream

2 tbsp wholegrain mustard

Method

Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.

Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.

Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.