West Country stroganoff
This is so called because it was first cooked using Somerset cider, Devon cream and Dorset mushrooms. However, it would of course be best made with the local equivalents wherever you live. Winter Chanterelles are excellent in this dish, but by no means the only option, and also a mixture of types would work well. Works with: Trumpet Chanterelles, Winter Chanterelles, Blewits, any Bolete, Blushers, Tawny Grisette, The Miller.
Prep 10mins Cook 20mins Servs 3
Method
Clean and trim the mushrooms and cut into walnut-sized chunks.
Heat the oil in a large frying pan over a medium heat. Add the onions and fry gently until starting to soften - about 10 minutes.
Turn up the heat, add the mushrooms and knob of butter and fry, stirring, until the mushroom liquid has evaporated and everything starts turning golden. Season lightly, and toss in the garlic. Just as the garlic begins to colour, pour in the cider and stir well, then pour in the cream.
Simmer for 5-10 minutes until the sauce is reduced and thickened. Add a squeeze of lemon juice. Taste and adjust the seasoning.
Serve, with the chopped parsley scattered over, on a baked potato, or with rice.
Ingredients
- 400-500g mushrooms
- 1 tbsp groundnut or sunflower oil
- 2 onions, peeled and thinly sliced
- A large knob of butter
- Salt and freshly ground black pepper
- 2 fat garlic cloves, peeled and finely chopped
- 150ml medium cider
- 150ml double cream
- A squeeze of lemon juice
- 1 tbsp chopped parsley
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Mushroom Foraging
Explore the beautiful local countryside on our Mushroom Foraging course. Learn how to safely identify mushrooms and gather them responsibly...
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