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.