Mushroom Stroganoff (Using Foraged Chicken Of The Woods)
Mushroom Stroganoff (Using Foraged Chicken Of The Woods)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mushroom stroganoff (using foraged chicken of the woods). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mushroom stroganoff (using foraged chicken of the woods) using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):
  1. Make ready 3-4 medium/large pieces chicken of the woods mushrooms,
  2. Take 1 onion, sliced,
  3. Prepare 2 cloves garlic, crushed,
  4. Get 1/2 tsp smoked paprika,
  5. Get 1/4 tsp cayenne pepper,
  6. Prepare 1 good glug of white wine,
  7. Make ready 2 heaped tsp Dijon mustard,
  8. Get 1 Vegetable stock cube, dissolved into 250ml water,
  9. Get 2 tbsp fresh lemon juice,
  10. Take 1 heaped tbsp crème friache or fat free quark,
  11. Get 1 handful fresh parsley, chopped, some reserved as garnish,
  12. Take Salt and pepper to season,
  13. Get 2-3 tbsp cooking oil for frying
  14. Take To serve:
  15. Make ready White/wild blend rice, steamed (75g dry weight per person)
Steps to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):
  1. Foraged chicken of the wood mushrooms are used in this recipe, but of course you can substitute with some that are more readily available, for example, closed cap or chestnut. Prep the chicken of the woods by brushing off any exterior dirt/grit first with a dry brush then by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat.
  2. Heat a large saucepan up over a medium heat and add the oil plus the mushrooms and fry them gently. Season them with salt and pepper, then transfer them to a bowl after frying for 4-5 minutes and set aside until later. Add a little more oil then add in the sliced onions and fry gently until translucent and soft. Add salt, pepper, the smoked paprika, cayenne pepper, crushed garlic. Stir through the onions to coat.
  3. Add in the mustard, a squeeze of lemon juice and the wine. Cook the alcohol in the wine off for a couple of minutes then pour in the vegetable stock. Stir again. Bring to a gentle simmer. Simmer gently with a lid on until the liquid reduces by around half.
  4. Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 3-4 minutes until they have absorbed flavour from the sauce. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Stir through until the sauce becomes creamy. Season with more salt and pepper to taste then serve up over the rice and garnish with a few parsley leaves.

So that’s going to wrap it up with this special food mushroom stroganoff (using foraged chicken of the woods) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!