Mushroom Stroganoff

This is a good recipe for using up leftover cream that would otherwise sit in the back of the fridge. The cream can be substituted with yogurt if you want to make it low fat, but it does curdle so don’t serve it to anyone too fussy. The amounts shown on the pictures are enough for one person; if you want to feed more people add more mushrooms. If you are going out after eating this add less garlic. It is ever so easy and quick to make, so let me show you in the medium of lists and pictures (not dance though… maybe if I start a vlog…..)

Ingredients

Mushrooms

1 Onion

Garlic (as much as you like)

 1 stick of celery

Wine (any colour)

A big splash of cream

Balsamic vinegar

Paprika

Salt

Pepper

Olive oil

Henderson’s relish (imported at great expense from Sheffield)

Method

Wipe the mushrooms down with a damp cloth or some kitchen roll. Mushrooms have a lot of water in them so you don’t need to add any more.

 

Chop up the veg (chunky as you like) the finer you chop up the garlic the stronger the taste is

 

Heat up the oil in the pan

 

Fry the onion and the celery for about 3 minutes.

Add the paprika, mushrooms and garlic and fry for another 3 minutes

When the mushrooms start to go oozy (let out water, there’s probably a technical term for this but I don’t know it) add the wine. Just a splash mind…. I said a splash

Put in some cream but remember that the mushrooms let out water when they are cooking so add a bit less than you think you need, you can always add more if you need it.

 

Add a splash of balsamic vinegar and a splash of Henderson’s relish. Add salt and pepper then cook for another few minutes (if you have any mustard you can add that as well as it gives it a nice kick.

 

 Eat!

 

It is very good when the  weather is like this