This is actually a recipe for a Thermomix and it's here. I'm not sure if you can actually open it unless you have an account - do let me know. It's possible that you can access part of the recipe but not all of it.
Anyway - adapted for pan cooking . . .
Ingredients: to make four good portions
10g fresh parsley leaves1 garlic clove, crushed
600g fresh mushrooms, sliced
20g tomato purée
40g white wine
80g liquid vegetable stock
1.5 tsp Dijon mustard
1 tsp fine sea salt or to taste
10 - 20 g lemon juice to taste
100 g double cream
Method.
Finely chop the parsley and set aside.
Place the chopped onions, crushed garlic and butter in a pan and sauté until softened.
Add the mushrooms and continue sautéing until soft, around 5 mins.
Add the tomato puree, wine, stock and mustard with some salt to own taste. Bring to a simmer and let it bubble for around 8-10 mins, stirring occasionally.
Add lemon juice and cream and reheat to just under boiling, stirring.
Taste, adjust seasoning if necessary (I think I would want to add some black pepper too) and serve with rice (or any carbs of choice really. Might be nice on jacket potato.
Thanks for posting recipe when you mentioned it I thought I fancy that as I always used to do Beef stroganoff which was lovely but needs rump steak which we don't get so much these days - so I will try yours!
ReplyDeleteYou're very welcome and thank you for your comment.! You could add steak to it, of course, or chicken, if you like. It's a nice, creamy sauce. xx
DeleteMy thanks also. Can't wait to try it!
ReplyDeleteA pleasure, Chris. Thanks for asking. xx
DeleteThank you for the mushroom stroganoff recipe. It sounds delicious with jacket potatoes.
ReplyDeleteI would think so, yes. It's really nice. xx
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