Mushroom stroganoff

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  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 3 garlic cloves, crushed
  • 2 tsp sweet smoked paprika
  • Good pinch of cayenne pepper
  • 600g mixed mushrooms, such as chestnut, Portobello, wild
  • 3 tbsp brandy
  • 150ml soured cream
  • Salt and pepper to season
  • Handful fresh flat leaf parsley, chopped

Use a variety of mushrooms for this stroganoff.  For an added depth of mushroom flavour you can add some dried mushrooms, pre-soaked and drained.

  • Heat the oil in a pan over a medium heat and add the onions and garlic.
  • Cook gently for a few minutes until softened but not turning brown.
  • Add both the paprika and cayenne. Cook for one minute then add the mushrooms and cook until soft.
  • Add the brandy to the mushrooms, increase the heat and bubble until the brandy has almost evaporated.
  • Turn down the heat and add the soured cream. Taste and season with salt and pepper, then cook gently for a few minutes.
  • Stir most of the parsley through the stroganoff.  Serve with rice, sprinkled with the remaining parsley.

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