Jamie Oliver’s mushroom stroganoff recipe has a creamy sauce topped with fragrant parsley.
Taking only 20 minutes from start to finish, this dish is the perfect meal to make when you would rather not spend too long in the kitchen.
For an added bit of fun, the British chef says you will need to light a flame for this dish.
Best paired with fluffy rice, this should be made while you are cooking the mushroom stroganoff.
Jamie Oliver’s mushroom stroganoff recipe
Serves: two people
Ingredients
400g mixed mushrooms
One red onion
Two cloves of garlic
Four silverskin pickled onions
Two cornichons (pickled cucumbers)
Four sprigs of fresh flat-leaf parsley
Olive oil
One tbsp baby capers
50ml whisky
Smoked paprika
80g half-fat crème fraîche
Method
Peel and finely slice the onions and garlic, chop up the mushrooms, pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
Place a large non-stick frying pan over a high heat, add in the mushrooms and red onions, fry for five minutes (with no oil), stirring regularly. Drizzle in one tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
After three minutes, pour in the whisky, carefully flame with a long match and, once the flames subside, add quarter of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
Loosen with a splash of boiling water to a saucy consistency, and season with salt and black pepper. Divide between plates, sprinkle over paprika, and serve with fluffy rice.
