Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, mushroom stroganoff (using foraged chicken of the woods). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have mushroom stroganoff (using foraged chicken of the woods) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):
- Take medium/large pieces chicken of the woods mushrooms,
- Prepare onion, sliced,
- Get garlic, crushed,
- Make ready smoked paprika,
- Take cayenne pepper,
- Get good glug of white wine,
- Prepare heaped tsp Dijon mustard,
- Get Vegetable stock cube, dissolved into 250ml water,
- Take fresh lemon juice,
- Get heaped tbsp crème friache or fat free quark,
- Prepare fresh parsley, chopped, some reserved as garnish,
- Make ready Salt and pepper to season,
- Take cooking oil for frying
- Prepare To serve:
- Make ready White/wild blend rice, steamed (75g dry weight per person)
Instructions to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):
- Foraged chicken of the wood mushrooms are used in this recipe, but of course you can substitute with some that are more readily available, for example, closed cap or chestnut. Prep the chicken of the woods by brushing off any exterior dirt/grit first with a dry brush then by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat.
- Heat a large saucepan up over a medium heat and add the oil plus the mushrooms and fry them gently. Season them with salt and pepper, then transfer them to a bowl after frying for 4-5 minutes and set aside until later. Add a little more oil then add in the sliced onions and fry gently until translucent and soft. Add salt, pepper, the smoked paprika, cayenne pepper, crushed garlic. Stir through the onions to coat.
- Add in the mustard, a squeeze of lemon juice and the wine. Cook the alcohol in the wine off for a couple of minutes then pour in the vegetable stock. Stir again. Bring to a gentle simmer. Simmer gently with a lid on until the liquid reduces by around half.
- Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 3-4 minutes until they have absorbed flavour from the sauce. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Stir through until the sauce becomes creamy. Season with more salt and pepper to taste then serve up over the rice and garnish with a few parsley leaves.
So that’s going to wrap this up for this special food mushroom stroganoff (using foraged chicken of the woods) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
