WOW what an amazing gorgeous creamy rich stroganoff, a beautiful dish to celebrate this seasons generous bounty of wild mushrooms. The more traditional stroganoff would general be served with beef, but I like to go with my mood, venison is great with this dish too, if I am going with red meat I would use the brandy instead of the white wine for a better balance.
Per Portion : 489 kcal / 33g fat / 13g sat fat / 31g protein / 28g carbs / 0.5g fibre
INGREDIENTS
(serves 4)
1 mug of rice
500g wild mushrooms torn
2 chicken breast
1 tsp smoked paprika
1 onion fine diced
3 garlic cloves chopped
3 tsps of ghee
250ml dry white wine
or
150ml brandy
juice 1/2 lemon
300ml crème fraiche 1/2 fat
salt and black pepper
small bunch flat leaf parsley chopped
In a deep pan fry the onion and garlic in one teaspoon of ghee until soft, remove from the pan and reserve to one side, add the other two teaspoon of ghee and gently pan fry the mushrooms, in batches so you don't overload the pan, once just cooked (a minute or two only) remove from pan and reserve to one side.
Slice the chicken, rub in the seasoning and smoked paprika, sear in the pan until half cooked, add the wine to de-glaze the pan and reduce by half, now add back the mushrooms and softened onions, stir in the crème fraiche reserving one tablespoon for later, and the lemon juice, stir well and bring to almost a simmer, taste and season if needed, meanwhile cook the rice.
Place the mug of rice in a pan with two mugs of water, bring to a simmer with the lid on for 6 minutes, then take off the heat and leave for 8 minutes to finish cooking.
To finish off the dish drizzle over the remaining crème fraiche and swirl a little so that the gorgeous paprika oils mingle then finish with the chopped parsley.
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