26 Jun 2013

MUSHROOM AND WHITE WINE STROGANOFF

 
CREAMY MUSHROOM AND WHITE WINE STROGANOFF
A really quick and easy supper in 15 minutes
 
INGREDIENTS
(serves 4)
 
60 mushrooms, (button, seps, chestnut, shitake, oyster)
50ml ooil
25g butter
4 rashers back bacon un-smoked
1 onion finely diced
1 red chilli chopped
1 stick celery fine chopped
200ml dry white wine
1 jelly chicken stock cube (optional)
600-800ml double cream
Pinch of salt and black pepper
 
PERFECT BASMATI RICE
2 coffee cups of rice
4 coffee cups of water
1 jelly chicken stock cube (optional)
1 knob of butter
 
First put the rice, water, chicken stock and butter in a pan with the lid on and bring to a simmer, now with the lid on time for 6 minutes, do not take the lid off or stir the rice.  At 6 minutes take the pan off the heat and leave alone for a further 10 minutes and then you will have perfect fluffy cooked rice.
 
In a deep deep pan, like a pressure cooker size heat the ooil and butter and gently pan fry the onion, bacon and celery until soft but not coloured for 5 minutes.  Add the mushrooms and stir for 3 minutes then add the white wine and place a lid on the pan and let the mushrooms steam for 5 minutes, now add the chilli, jelly stock and cream and simmer until thickened, season to taste with the salt and pepper and serve with a  sprinkle of fresh parsley on the rice.
 
A great rich supper from start to finish in 15 minutes that is so Moorish you will be scraping you plate for every little morsel.

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