Mushroom Stroganoff

Ingredients

• 500 g fresh mushroom, preferably of different varieties (button, oyster, portabello, shitake)

• 1 medium onion, finely chopped

• 2 garlic cloves, peeled and crushed

• 30 ml olive oil

• 100 ml red wine

• 1 tablespoon balsamic vinegar

• 4 tablespoons fresh cream, or double cream

• 1 teaspoon corn flour

• 1 teaspoon paprika

• 2 tablespoons fresh parsley, chopped, equivalent to a handful of

     parsley

• salt

• pepper

Cooking method according to shahiya.com  

1. Wipe the mushrooms with a damp cloth and cut them into quarters

2. Coat the mushrooms in the paprika, by shaking them in a sandwich bag or in a bowl covered with a plate

3. Gently heat the oil in a large pan

4. Stir fry the onion and garlic for 3 minutes, until starting to brown

5. Turn up the heat and add the mushrooms in batches

6. Cook each batch for a few minutes, with the pan covered to seal in the juices

7. Remove each batch from the pan when the mushrooms are browned and softened

8. When all the mushrooms are cooked, put them back in the pan

9. Add the red wine and balsamic vinegar and simmer gently

10. 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.

11. Add the cream and parsley and mix well

 

H.Zoghib