Mushroom Stroganoff With Mustard And Chive Mash Food

MUSHROOM STROGANOFF WITH MUSTARD AND CHIVE MASH

Steps:

• Boil or steam the potatoes until tender. Drain and return to the pan. Mash, and add the butter, mustard and chives. Heat the milk, pour over the potatoes and beat inches
• To make the stroganoff, melt the rest of the butter or margarine in a pan. Add shallots and garlic and cook gently for 5 minutes. Add the paprika and the mushrooms and cook until just soft.
• Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.
• To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the stroganoff over the top, and garnish with parsley.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

MUSHROOM STROGANOFF

Steps:

• Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
• Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

DELUXE MUSHROOM STROGANOFF

Steps:

• 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.

MUSHROOM STROGANOFF ON TOAST

Steps:

• Put a wok or frying pan over the heat while you thickly slice the mushrooms.
• Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
• Meanwhile toast and lightly butter the bread and put on 2 plates.
• Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
• When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
• Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.

MUSHROOM STROGANOFF

Steps:

• Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
• Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
• Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
• Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

MUSHROOM STROGANOFF ON TOAST

Steps:

• Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
• Meanwhile toast and lightly butter the bread and put on 2 plates.
• Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.

THE BEST MUSHROOM STROGANOFF (VEGAN)

Steps:

• Cook and drain pasta according to package directions.
• Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
• Add garlic and cook for another 1-2 minutes. Remove from heat.
• In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
• Whisk in flour and continue cooking until sauce begins to thicken.
• Return skillet to low heat and stir thickened sauce into mushroom mixture.
• Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.