Rich Mushroom Stroganoff

• 1 tbspplain flour
• 700 gmixed mushrooms, thickly sliced
• 1large onion, thinly sliced
• 2garlic cloves, finely chopped
• 1 tspsmoked paprika
• 1 tbspsoy sauce
• 300 mlhot vegetable stock
• 25 gunsalted butter
• 1 tbspolive oil
• 1 tspDijon mustard
• 150 gsoured cream
• 15 gparsley, roughly chopped
• 350 gdried egg noodles
• Salt and black pepper

Method

1. 1Use plenty of water and bring it to a strong boil. Drop in the egg noodles and cook to packet time until just tender, then drain and keep warm with a little of their water clinging on.
2. 2Pat the mushrooms dry on kitchen paper. Heat the butter and olive oil in a wide stainless or cast iron pan over a medium-high heat until the butter foams and quietens.
3. 3Sear the mushrooms in two or three batches, cut-side down, in a single layer. Don't crowd the pan; pile them all in at once and they'll sweat in their own water instead of taking on that deep golden edge. Three to four minutes a batch, season each one with salt as it goes, then tip onto a plate.
4. 4Drop the heat to medium, add a touch more oil if the pan looks dry, and slide in the onion with a pinch of salt. Cook for 6–8 minutes until soft, sweet and just starting to catch at the edges. Add the garlic and cook for 30 seconds, no more; until fragrant and pale gold.
5. 5Stir in the smoked paprika and let it toast in the buttery oil for 30–60 seconds until fragrant and deepened in colour.
6. 6Sprinkle the flour over and stir for a minute to cook out the rawness. Pour in the hot stock a splash at a time, scraping up the browned bits stuck to the base. Stir in the soy sauce and Dijon. The sauce will thicken and turn glossy within 2 minutes, coating the back of a spoon.
7. 7Return the mushrooms and any resting juices to the pan and simmer for 3–4 minutes until the sauce clings. Pull the pan off the heat; soured cream splits if you boil it; and stir in the soured cream until silky. Fold through most of the parsley.
8. 8Pile the noodles into warm bowls, spoon the stroganoff and all its glossy sauce over the top, and finish with the reserved parsley and a crack of black pepper.

Per serving

kcal

565

protein

20.4g

fibre

5.9g

carbs

77.1g

fat

20.5g