Perfect for 28cm Deep Fry Pan serves 4

A stroganoff is very quick to make and packed with flavour. This recipe combines three different types of mushrooms providing enhanced impact and texture; the types you choose to use can be changed to suit your taste. Made in the deep fry pan there is plenty of room to turn the mushrooms as they cook. 

INGREDIENTS:

4 oz. shitake mushrooms

4 oz. oyster mushrooms

4 oz. cremini mushrooms

2 tablespoons extra virgin olive oil

2 shallots, finely chopped

¼ cup full bodied red wine

2 heaping tablespoons sour cream

2 teaspoons tomato paste

½ teaspoon Dijon mustard

Salt

Freshly ground black pepper

1 tablespoon fresh chopped flat leaf parsley for garnish

1. Thoroughly clean mushrooms and chop into large bite size pieces – they will shrink a little as they cook.

2. Heat oil in the pan over a medium heat. Add shallots and gently sauté until softened but not coloured.

3. Add the mushrooms and cook until they just begin to soften. Stir in the wine, sour cream, tomato paste and mustard. Season with a little salt and pepper. Cook, stirring, for just a few moments until the sauce is smooth and hot. Taste and adjust the seasoning. Serve over plain white rice or egg noodles.