Mushroom Stroganoff – the Yin and the Yang of it

Its all very well producing massive meaty meals (or Triple M’s as we call them in, well I’m not sure, but I bet somewhere they do), but 50% of my marriage is vegetarian so if ‘Yin is to be accompanied by Yang’, then some meal times are meat free. In this instance we are producing Mushroom Stroganoff. (Shown here with mood lighting, not a dodgy camera flash).

Mushrooms are great for meat eaters too, they’re chunky, bitey, teary things that, if you close your eyes (and ignore the mushroom taste) could almost be a juicy, bloody lump of rare fillet steak… well maybe not but a glass of red can help!

For creamy, tasty Mushroom Stroganoff you will need:

  • Chestnut mushrooms
  • Onions
  • Garlic
  • Creme fraiche
  • Lemon juice
  • Worcestershire sauce
  • Mild Mustard
  • Pasta ribbons
  • Fresh green herbage to serve

Method

First prepare the garlic and onion – finely chop and gently fry in some olive oil until soft.

The add the chopped mushrooms and continue cooking; then add creme fraiche and stir in:

Add some Worcestershire sauce and mustard and stir in. You might want to season with salt and pepper too. Once the sauce is nearing ready add some some lemon juice. You could use fresh lemons but I prefer these wicked plastic ones. I don’t know where they grow them but they are much juicer than standard lemons (peel isn’t too good though).

Meanwhile prepare the pasta – loads of salt and olive oil in the water takes this pasta to the next level:

Serve up with a sprinkle of fresh coriander or flat leaf parsley.

His Yin was aligned nicely with her Yang. So to speak.

6 thoughts on “Mushroom Stroganoff – the Yin and the Yang of it

  1. Made this last night – delishbums. But chucked in some browned off some lardons – just to redress the yin-ness imbalance you understand.

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