It was raining all day- despite temperatures today being far warmer than the past few weeks- all I could think about making for dinner was something creamy, and warming. I sometimes find that cream and flour based sauces are too rich and make me feel heavy so in my experimentation I came up with this… It’s a rather unorthodox, but very satisfying reinterpretation of a classic Mushroom Stroganoff. It’s full of flavour and retains a similar character to the original dish and it’s very quick to make.
All you have to do is saute, sauce up, simmer, and season the mushrooms. Then boil up some rice till it’s nice and fluffy and there you have it… an easy, comforting meal in 20 minutes.
NB. This recipe serves 2, and is un-intentionally lactose free, gluten free, and suitable for vegans as well. So everyone can enjoy it and feel warm and cosy inside 🙂
–> The slow cooking of the vegetables means you don’t need to add any stock to it as the flavours intensify on their own. But if you want, you can still add some…
You will need:
8-10 Chestnut Mushrooms- sliced 3mm thick
1 garlic clove- finely sliced
1 medium sized red onion – finely sliced
1 bay leaf
salt, black pepper, smoked paprika (to taste)
1 tbsp oil- (canola, rice bran, olive…anything really)
About a 2tbsp slug of white wine/ dry sherry if you have some, or even Crabbie’s Ginger Wine if you’re feeling adventurous- It works. Trust me.
4tbsp coconut milk powder dissolved in warm water
1 tsp cornflour dissolved in a little water (this will thicken the sauce)
Chopped parsley- for an optional garnish.
Brown or Basmati rice- washed well and measured according to the number of persons you are serving. (1 cup normally serves two people.)
1) Clean and slice up the mushrooms, onions, and garlic.
2) Set your rice to cook with a little salt, ensuring you have added double the water to the amount of rice you have measured out. You’ll have to bring it to the boil on high and then turn down the heat, cooking it with a lid on for the last 5 minutes. Got it? Good! In a skillet, heat up 1tbsp oil.
3) Once the oil is hot, add garlic and onions and saute on a low flame for about 2 minutes until you see the garlic is lightly golden and the onions have softened.
4) Now add the mushrooms and continue to sauté on a low flame. This will ensure you don’t lose any flavour.
5) Once the mushrooms have sweated and browned a little you can add the salt, pepper and smoked paprika. You will see a lot more liquid being released from the vegetables. To this add the wine and bayleaf and stir gently.
6) Add the coconut milk in gradually and stir well, turning up the flame to medium heat. Allow this to bubble away for another 2-3 minutes…add in the cornflour and water mixture, stir well and cook on low for 2 minutes. Turn off the heat.
7) Don’t forget to check on your rice! It should be almost done, so put the lid on and turn the heat right down for the final few minutes of steaming. Then turn off that burner.
8) Grab a plate/bowl and serve yourself some rice. Carefully arrange your creamy mushroom stroganoff on top of the rice . Garnish with parsley if you wish… eat immediately while its nice and hot.
Et voila! Let me know how yours turns out…