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Mushroom Stroganoff With Pasta
A rich dinner-party dish that is delicious served with a glass of chilled dry white wine.
Ingredients
50g/2oz butter
2 cloves of garlic, crushed
1 onion, sliced into thin wedges
675g/1½lb mixed mushrooms (oyster, maron, cup etc), left whole or cut in half
15g/½oz plain flour
150ml/¼pt vegetable stock
25ml/1floz dry white wine
Salt and freshly ground black pepper
75ml/3floz double cream
3tbsp chopped fresh thyme
2tbsp ground paprika
675g/1½lb cooked tagliatelle, tossed in butter, to serve
Details
Serves: 6
Method
Melt the butter in a large saucepan and sauté the garlic and onion for about 7 minutes, until the onion has browned slightly.
Add the mushrooms and cook for 2 minutes, then stir in the flour. Cook for 30 seconds, then gradually stir in the vegetable stock, then the wine. Bring the sauce to the boil and season with salt and freshly ground black pepper. Stir in the cream, fresh thyme and ground paprika. Cook for a further 2 minutes, then serve with hot buttered tagliatelle.
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