Mushroom Stroganoff is one of those dishes that define an era, much in the same way that black forest gateau and prawn cocktail do. In the days before goats cheese, mushroom stroganoff was a perennial vegetarian option on menus. But, in common with its menu mates, when it’s done well it’s a dish worth eating.
The secret to this is the stock you use – Italian porcini mushroom stock. You can find it in some supermarkets and delicatessens. It’s worth your time seeking it out and buying it when you find it. It adds an intense mushroom flavour to stroganoff and, indeed, mushroom risotto as well. If you can’t get it, then vegetable stock will do.
1 red onion, sliced
1 clove garlic, crushed
250g mushrooms, sliced
1 tbsp white wine
1/4 tsp english mustard
1/2 tsp smoked paprika
few rasps of nutmeg
150ml mushroom stock
100ml coconut milk
1 tbsp parsley, chopped
Sweat the onion and garlic in a large frying pan.
When they have softened, add the mushrooms and turn up the heat a little.
When the mushrooms have taken on a little colour, add the white wine and let it bubble down.
Then stir in the mustard, paprika and nutmeg.
Cook the mushrooms in the spices for a minute and then add the stock and coconut milk.
Simmer for 15-20 minutes or until the stock has reduced by at least half.
Season with salt and pepper and serve with the parsley sprinkled on top.
Serves 2 with rice