Mushroom Stroganoff

I recently became a Grandma for the second time: a young mama I might add, not Nanny or Grandma. Baby is feeding well and mum is already back in size 14 clothes, enjoying food that previously gave her heartburn or made her sick. Wanting to pamper my youngest daughter, I made Mushroom Stroganoff, one of her favourites.

Ingredients

Method

Peel and slice the onions. Bruise the cardamon pods with a pestle and mortar or rolling pin. Slice the mushrooms. Peel and crush the garlic.

Boil the rice using instructions on packet.

Add a dash of sunflower oil to a large pan and over a medium heat saute onions, garlic and cardamon until onion soft but not brown (approximately 5-7 minutes).

Add mushrooms to the pan and fry for a further 7-8 minutes.

Pour in brandy and stir until burnt off. Stir in the mustard.

Prepare a slurry by adding water to the cornflour and stirring until smooth. Add to the pan along with the cream. Season to taste.

Serve with the boiled rice, crusty bread and a side salad.

2 thoughts on “Mushroom Stroganoff

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