Mushroom Stroganoff – Creamy mushrooms over rice.

Experience the richness of mushrooms in Jamie Oliver's Mushroom Stroganoff, a dish that captures the essence of hearty flavors without the need for meat. From the pages of Jamie's popular cookbook 'Jamie's Veg', this vegetarian masterpiece transforms the classic beef stroganoff into a veggie delight that even meat-lovers would crave. Let's dive into a world of savory mushrooms and aromatic spices with this simple yet luxurious recipe.

Ingredients:

- 400 grams of mixed mushrooms (e.g., brown, oyster, girolles)

- 1 red onion

- 2 cloves of garlic

- 4 small cornichons (pickles)

- 4 small silver-skinned onions (pickled)

- 1 tablespoon capers

- A pinch of paprika

- A handful of fresh parsley (keep stalks and leaves separate)

- Olive oil

- Salt and pepper, to taste

- Whiskey, cognac, or gin (for flambéing)

- 1 spoonful of crème fraîche (or cream)

- Water, as needed

- Cooked fluffy basmati rice, for serving

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Equipment: Large pan, knife, cutting board

Servings: 2 generous portions

Instructions:

1. Begin by cleaning and preparing your mushrooms. Slice or tear the mushrooms into bite-sized pieces. Remember, there is no right or wrong size; it’s all about what you prefer to eat.

2. Heat a large pan over medium-high heat. Add the mushrooms to the dry pan, which will coax out their natural nuttiness and moisture, without any need for oil just yet.

3. While the mushrooms cook, peel and finely slice the red onion and garlic cloves. Set aside.

4. After the mushrooms have released their moisture and are slightly charred, it's time to introduce the onions, garlic, and seasoning. Add a little seasoning of salt and pepper, and drizzle some nice olive oil. Now, you’ll notice the mushrooms beginning to caramelize.

5. Finely slice the cornichons and pickled onions and add them to the pan alongside a tablespoon of capers. This will give a slightly acidic crunch to the dish.

6. Sprinkle in a pinch of paprika for a little spice.

7. Take the parsley stalks you've saved, finely slice them, and stir them into the pan, adding a lovely sweetness.

8. Now for a bit of flair – if you’re comfortable with it, flame the dish with your choice of alcohol by shaking the pan and adding a couple of good shots of whiskey, cognac, or gin. Flame it safely, always being cautious of the fire, and let it cook off until the fire extinguishes itself.

9. Once the alcohol has evaporated, stir in a spoonful of crème fraîche and a little swig of water to attain the creamy consistency you desire.

10. Roughly chop the parsley leaves and add them to the pan, bringing the mixture to a boil.

11. Serve the rich and creamy Mushroom Stroganoff over a bed of fluffy basmati rice, allowing the rice to soak up the delicious sauce.

Cooking Tips:

- Flambéing is optional but adds depth to the dish. Always exercise caution if you choose to flame the dish.

- Adjust the sauce's consistency to your liking by adding more or less water and crème fraîche.

- Use a variety of mushrooms to achieve a complex flavor profile.

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This incredible Mushroom Stroganoff is perfect for anyone looking to bring more vegetarian options to their table without compromising on taste. So whether you follow a vegetarian, vegan lifestyle or just seeking delicious meals that reduce meat consumption, this recipe will be a go-to in your culinary repertoire.

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Recipe courtesy of Jamie Oliver.

Check out Jamie Oliver’s YouTube channel for more inspiration: https://www.youtube.com/@JamieOliver

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Mushroom Stroganoff – Creamy mushrooms over rice.