Shrooms!

Another yummy something to try......

Wild Mushroom Stroganoff

When selecting fresh mushrooms, choose dry, firm ones, which are not too dark and wet, as these will add a greyish tinge to the sauce. Dried wild mushrooms make a good substitute, but need soaking in hot water for 2 –3 hours before use.Serves 4 (80 kcals / 1.3g fat per serving)

Preparation time – 10 minutes

Cooking time – 10 minutes

Ingredients
2-3 shallots, finely chopped
2 garlic cloves, crushed
150ml (1/4 pint) vegetable stock
1 tablespoon plain flour
450g (1lb) mixed fresh wild mushrooms eg. Oyster, ceps or shiitake
2-3 sprigs fresh lemon or common thyme
1 wine glass white wine
2 teaspoons mild Dijon mustard
300ml (1/2 pint) virtually fat-free fromage frais
2 tablespoons chopped, fresh flat leaf parsley
salt and freshly ground black pepper
paprika to garnish

Method

Preheat a non-stick frying pan. Dry-fry the shallots and garlic for a few minutes until soft. Add 2-3 tablespoons of vegetable stock to the pan and sprinkle the flour over. Stir well, ‘cooking out’ the flour for 1 minute

Add the mushrooms and thyme, seasoning with salt and plenty of freshly ground black pepper. Gradually stir in the remaining stock and white wine. Add the Dijon mustard and simmer gently for 2-3 minutes to allow the sauce to thicken.

Remove the pan from the heat and stir in the fromage frais and parsley. Check the seasoning and serve immediately, dusted with a little paprika, with some plain boiled rice.