This was a nice quick little lunch I made for myself today- rich and creamy and satisfying- with a bit of a kick! Traditionally stroganoff is made with beef, but I remember mushroom stroganoff always being served as the vegetarian alternative in my school canteen. Had this with some rice, but it also awesome with chips, as well as great on the side of a juicy steak!
Mushroom Stroganoff (serves 1 as a main, 2 as a side)
30g butter
½ white onion, finely diced
2 garlic cloves, finely diced
180g chestnut mushrooms, diced
100ml sherry
½ tsp hot smoked paprika (plus extra for garnish)
120ml single cream
Splash of lemon juice
Salt and pepper
Finely chopped fresh parsley for garnish
1. Fry the onions and garlic in the butter for a couple of minutes. Add the mushrooms and cook for a further two minutes. Add the sherry and paprika, and cook on a high heat for 5 minutes.
2. Add the cream, lemon juice, and plenty of seasoning, and cook for a further 5 minutes, stirring often. Serve, garnished with a load of fresh parsley and a sprinkling of smoked paprika.
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