Mushroom Stroganoff...
Jun. 30th, 2012 06:27 pmAfter almost a week away it's nice to cook. I whipped up a quick and easy Mushroom Stroganoff...
2 Large Portabellos
Half an onion
Some garlic
Half a tub of light sour cream
About a third of a cup of Dijon Mustard
Splashes of Sherry, White Wine and Worcestershire Sauce
Cup of Chicken Stock
Dash of Flour
Some herbs and so on....
Heat some olive oil in a pan and saute the onions and garlic. Add the Mushrooms and cook down a bit... Ideally, you should do these in small batches but I didn't bother. Stuff will stick to the pan, doesn't matter. Add the dash of flour once they're cooked a little and deglaze the pan with the sherry.
Make the chicken stock and mix in and dissolve the mustard in the stock... add the wine and stir into the mushrooms. Season and take off the heat and slowly stir in the sour cream.
Put back on the heat and simmer to reduce for about 20 minutes...
2 Large Portabellos
Half an onion
Some garlic
Half a tub of light sour cream
About a third of a cup of Dijon Mustard
Splashes of Sherry, White Wine and Worcestershire Sauce
Cup of Chicken Stock
Dash of Flour
Some herbs and so on....
Heat some olive oil in a pan and saute the onions and garlic. Add the Mushrooms and cook down a bit... Ideally, you should do these in small batches but I didn't bother. Stuff will stick to the pan, doesn't matter. Add the dash of flour once they're cooked a little and deglaze the pan with the sherry.
Make the chicken stock and mix in and dissolve the mustard in the stock... add the wine and stir into the mushrooms. Season and take off the heat and slowly stir in the sour cream.
Put back on the heat and simmer to reduce for about 20 minutes...