Wild Mushroom Stroganoff with Egg Noodles

• 3garlic cloves, minced
• 600 gmixed wild mushrooms, or chestnut mushrooms, torn or sliced
• salt and black pepper
• 1onion, finely diced
• 1 tbspsmoked paprika
• 200 mlvegetable stock
• 150 mlsoured cream
• 30 gunsalted butter
• 1 tbspolive oil
• 1 tspDijon mustard
• 1 tbspWorcestershire sauce
• 300 gdried egg noodles
• 15 gflat-leaf parsley, roughly chopped

Method

1. 1Bring 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. 2Heat 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. 3Lower 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. 4Pour 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. 5Return 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. 6Divide 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.

Per serving

kcal

517

protein

17.4g

fibre

5.6g

carbs

67.1g

fat

21g