Here’s a wonderfully aromatic alternative to beef stroganoff. Serve with a good pilaf - this one is made with rice and quinoa - and a green salad.
- 15g (1/2 oz) dried porcini mushrooms
- 1 onion, peeled and chopped
- 1 tablespoon extra-virgin olive oil
- 100g (3.5 oz) shiitake mushrooms, halved or quartered
- 100g (3.5 oz) closed-cup mushrooms, halved or quartered
- 2 cloves garlic, peeled and crushed
- 1 fresh red chilli, seeded and chopped
- 1 large tomato, skimmed and chopped
- 1 teaspoon potato flour
- 50g (2oz) Greek yoghurt
- 1 tablespoon freshly chopped coriander
Rice and quinoa pilaf
- 1 teaspoon extra-virgin olive oil
- 1 small onion, trimmed, peeled and finely chopped
- 70g (3oz) long-grain rice
- 50g (2oz) quinoa
- 3 tablespoons frozen peas
- 275-300ml (10 - 11fl oz) water or vegetable stock
- freshly ground black pepper (to taste)
- Soak the porcini mushrooms in 50ml (2fl oz) boiling water for 10 - 15 minutes. Gently sweat the onion in the oil for 2 - 3 minutes to soften. Add the remaining mushrooms and steam-fry with the juices from the dried porcini.
- After about 5 minutes add the garlic, chilli and tomato and a further 150ml (5fl oz) water or vegetable stock. Bring to the boil. Reduce the heat and simmer for 10 minutes.
- Meanwhile, to make the pilaf, heat the oil in a heavy-based pan and gently fry the onion. Add the rice, quinoa and peas and stir well. Pour on the water or stock and season with black pepper.
- Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes until the grains are tender and all the liquid has been absorbed. Fluff up with a fork and serve at once with the mushroom stroganoff.
- Make a creamy paste with the potato flour and a little water and stir into the stroganoff with the yoghurt. Add the fresh coriander and return to the boil. As soon as the mixture thickens, serve with the pilaf.