Paul many moons ago I called you a Fungus, a parasite on your tribe. The fate of your tribe has in fact proved me right.
Well since you are a mushroom the great and the good of Wold 3 have asked me to convey your fate to you. There has much debate over what to do with a pathetic little mushroom such as yourself. There was much debate as to if you had hallucenagenic propertihes as you are so often delusional. However it has been decided that you are a simple mushroom.
Therefore here is the plan that world 3 has for you.
Mushroom Stroganoff
This mushroom stroganoff recipe is a great vegetarian alternative to the traditional meat dish. I have tried so many variations of mushroom stroganoff recipes over the years, but this one, with all its tweaks, is my favourite.
Ingredients
Serves 4
500g fresh mushrooms, wiped and quartered
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
30ml olive oil (or sunflower
100ml red wine
3 tablespoons creme fraiche or double cream
1 tablespoon balsamic vinegar
1 dessert spoon of cornflour
1 level teaspoon paprika
1 handful fresh coriander, chopped
Method
Gently heat the oil in a large pan.
Gently cook the onion garlic for 3 minutes, until starting to brown.
Coat the mushrooms in the paprika (either by turning them on a plate or shaking in a sandwich bag.
Turn up the heat and add the mushrooms to the pan. Do this in batches, if you need to. The idea is to cook them quickly, to seal in their juices.
Cook for up to 5 minutes, until the mushrooms are browned and softened.
Add the red wine and balsamic vinegar and simmer gently.
Mix the cornflour with a tablespoon of water in a cup, to form a paste. Add to the pan and mix well. The sauce should thicken.
Add the fresh coriander and the cream and mix well.
Time From Cupboard-To-Table
30 minutes
Notes & Variations on Mushroom Stroganoff
You really want to use lots of mushrooms for this recipe and your veg box will most likely provide white cap or chestnut mushrooms. These can provide the main bulk of the recipe, but to add extra flavour you could also use some rehydrated porcini or shitake mushrooms.
Experiment with the options, to find your favourite.