Week 31 - Mushroom stroganoff

Updated: Feb 5, 2021

A creamy stroganoff made with several types of textured mushrooms, served with black rice and a green side dish.


Basic ingredients (4 people)

2 leeks

400g of mushrooms - a mixture of oyster, shitake and chestnuts is nice

25g of dried shitake/porcini mushrooms

2 lemons

Pack of green beans/asparagus/other

250ml soy cream (or single dairy cream)

200g black rice

150ml stock (cube/Knorr cube)

Herbs and spices: 4 cloves garlic, smoked paprika, 1tbsp fresh or 1tsp dried thyme, 1tbsp black peppercorns, fresh parsley


Luxury ingredients (optional)

Butter

150g frozen peas

150ml white wine

Selection of stronganoffs prepared by the foodies in this week's class


PREP

Take out peas · boil kettle · put 25g dried mushrooms in a mug and cover with boiling water · measure out 150ml of stock · measure of 150ml of white wine separately (if using) · crush 4 garlic cloves

Dried porcini shrooms - brilliant for adding depth of flavour

Let's get started! Heat a wide saucepan with butter/olive oil on medium heat while you slice the leeks into thin coins. Then cook gently for around 10 minutes while you tackle your mushroom mountain.


- Tear the oyster mushrooms into strips

- Take the stalks off the shitakes and just pull them apart a little (gives great texture in the sauce later)

- Thickly slice the rest of your shitakes and mushrooms

Shitakes have pretty white spots on them and a marshmallowy texture


Put your rice on to cook now - black rice always seems to take at least 40 minutes despite what the packet might state.


COOK

Heat a big frying pan on high with some butter/olive oil and when it's really hot, throw in half the mushies. Coat them in the oil, spread them out as much as possible, then leave them for at least two minutes.


You're looking for them to go really brown and lose their liquid. This will take about 12 minutes and you will need to turn the temperature down as you progress so that they don't burn.

TIP: If you can multitask and have space, put on two frying pans for the fungi


Your leeks should be soft and sticky now so add in the following, stir after each thing:

  • 4 cloves of garlic

  • Fresh/dried chilli (optional, to taste)

  • 2tsp smokey paprika

  • 2tsp dried thyme (or small handful fresh chopped thyme)

  • Lots of black pepper

Optional, add in 150ml of white wine and let it boil mostly off.


- Add 150ml of nice vegetable stock and the peas.

- Bring to a simmer and then take off the heat while you pour in 250ml of cream.

- Finally, add in your first batch of fried mushrooms (half your total) and bring back to a simmer while you start the green beans.

- Remember to put your second batch of mushrooms on to fry off.


Green beans

Top and tail your green beans and steam/boil them until al dente.

Meanwhile, zest and squeeze a lemon and mix with a bit of olive oil.


Drain your beans and heat the lemony oil in the same pan before adding the beans back.

Heat for a minute then turn the heat off and let the beans infuse in the pan.


GARNISH

To serve your stroganoff, top with lots of fresh parsley, the remaining the half of the mushrooms and lemon wedges.

Join us for a future Tuesday cooking class or view all past recipes

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