Wild Mushroom Stroganoff with Egg Noodles

Ingredients

• 3 garlic cloves, minced
• 600 g mixed wild mushrooms, or chestnut mushrooms, torn or sliced
• salt and black pepper
• 1 onion, finely diced
• 1 tbsp smoked paprika
• 200 ml vegetable stock
• 150 ml soured cream
• 30 g unsalted butter
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 300 g dried egg noodles
• 15 g flat-leaf parsley, roughly chopped

Method

1. Bring a large pan of water to the boil, salt it properly and cook the egg noodles to the packet timing. Reserve a mugful of cooking water before draining.
2. Heat the butter and olive oil in your widest frying pan over a high heat. Add the mushrooms in two batches, season and leave them alone for 3 to 4 minutes before turning. A crowded pan gives you grey, wet mushrooms; space gives you dark, nutty edges. Lift each batch onto a plate.
3. Lower the heat to medium and cook the onion for 5 to 6 minutes, scraping up the mushroom fond as it softens. Add the garlic and smoked paprika for 30 seconds.
4. Pour in the stock, Worcestershire sauce and Dijon. Boil for 3 to 4 minutes, until reduced by roughly a third and glossy enough to coat a spoon.
5. Return the mushrooms and their juices. Pull the pan off the heat before stirring in the soured cream; let it boil and the sauce can split. Taste and add salt or black pepper if needed.
6. Divide the noodles between warm bowls, spoon over the stroganoff and finish with the parsley. Use a splash of the noodle water if the sauce tightens while you plate.