This delicious treat takes full advantage of the wild mushrooms in season now, making a luxurious dish which will grace any dinner party. Stroganoff is of course an old school classic, created by the French chefs who cooked for the Russian court in the 19th century. Their version would have used the best quality fillet steak, but here the earthy and complex flavour of mushrooms is a more than adequate replacement. Use a mixture of wild mushrooms, and treat yourself to a few girolles to pop in there too.

01.

Ingredients

300g mixed wild mushrooms, including a handful of girolles if possible
2 banana shallots, finely chopped
1 clove garlic, minced
shot of brandy
2tsp Hungarian paprika from Spice Mountain
1tsp Tomato powder from Spice Mountain
1tsp Tarragon
Dash of Worcester sauce
150ml crème fraiche

02.

Method

  • In a heavy frying pan melt a large knob of butter before adding the shallots and the garlic. Saute gently for a few minutes, until they are just softening and becoming transparent.
  • Now add the mushrooms and continue sauteeing until they are just beginning to soften. Add the paprika, tarragon, tomato powder and Worcester sauce and stir to mix the ingredients before adding the brandy.
  • Flame it, either by tilting the pan towards the flame, or using a spoon. Keep the pan moving till the brandy burns out, then add the crème fraiche and cook, stirring gently, until the sauce thickens.
  • Serve with Basmati rice, or noodles.