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Mushroom stroganoff
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Total Time:
20 minutes
Ingredients:
  • 50 ml whisky
  • smoked paprika
  • 1 tablespoon baby capers
  • 400 g mixed mushrooms
  • 1 red onion
  • 2 cloves of garlic
  • 4 silverskin pickled onions
  • 2 cornichons
  • 4 sprigs of fresh flat-leaf parsley
  • olive oil
  • 80 g half-fat crème fraîche
Instructions:
  • Prepare all ingredients before cooking: trim mushrooms, tearing larger ones and leaving smaller ones whole, peel and finely slice the red onion and garlic, slice the pickled onions and cornichons. Roughly chop parsley leaves and finely chop the stalks. Heat a large non-stick pan, add mushrooms and red onions in one layer, dry-fry for 5 minutes. Add oil, garlic, pickled onions, cornichons, parsley stalks, and capers. After 3 minutes, pour in whisky, flame carefully, add paprika, crème fraîche, parsley, toss. Thin with boiling water, season, and serve with rice.

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